ELEVEN CITY DINER'S MEXICAN SCRAMBLE

Eleven City Diner's Mexican Scramble image

Provided by Food Network

Time 32m

Yield 1 serving

Number Of Ingredients 12

Ingredients

1 plum tomato, diced
1 teaspoon minced yellow onion
1/2 teaspoon chopped fresh cilantro
1/2 jalapeno, seeds and membranes removed, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil, divided
2 (6-inch) corn tortillas
1 (2-ounce) link smoked chorizo, chopped
2 scallions, chopped
3 large eggs, lightly beaten
1 ounce Monterey Jack cheese, coarsely grated
Kosher salt and freshly ground black pepper

Steps:

For the salsa:
In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
For the scramble:
In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
Serve the scramble on top of the fried tortilla and scatter salsa over top.

*** Explore more Eleven City Diner's Mexican Scramble Recipes »

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