This recipe appears in:This Week in Recipes
This seriously delicious recipe comes courtesy of my friend Robb Walsh, the author of The Tex-Mex Cookbook. In the headnote in the book, Robb explains that it was actually bestowed upon him by Robert Amaya of Taco Village in Austin, Texas. Serve these babies with steamed flour tortillas.
- 1 tablespoon vegetable oil
- 2 cups dime-sized tortilla pieces or crushed tortilla chips
- 1/2 cup chopped tomato
- 2/3 cups chopped onion
- 1 jalapeño chile, stemmed, seeded, and chopped
- 2 eggs
- 1/2 cup cheddar cheese
- Zest of 1 lime
Heat the oil in a large skillet over medium heat and saute the tortilla pieces or chips until slightly crisp, 1 to 2 minutes.
Add the tomato, onion, and chile and cook for 5 minutes.
Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.