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Ingredients
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5 tablespoons corn oil
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8 (8 inch) corn tortillas, cut into triangles
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6 eggs
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1 cup chipotle salsa
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1 cup shredded pepper Jack cheese
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salt and ground black pepper to taste
Directions
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Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
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Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.
Cook's Note:
This recipe can be easily scaled up or down. Use a ratio of 4 tortillas, 3 eggs, and 1/2 cup salsa per person.
Nutrition Facts (per serving)
1074 | Calories |
74g | Fat |
65g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 1074 | |
% Daily Value * | |
Total Fat 74g | 95% |
Saturated Fat 22g | 108% |
Cholesterol 629mg | 210% |
Sodium 1519mg | 66% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 10g | 34% |
Total Sugars 6g | |
Protein 42g | 84% |
Vitamin C 3mg | 3% |
Calcium 565mg | 43% |
Iron 5mg | 27% |
Potassium 809mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.