Crispy strips of stale tortillas (or tortilla chips- I won't tell) are scrambled with eggs and cheese. What's not to love? This recipe is inspired by The Homesick Texan, but my crew favors a heartier ratio of tortilla to egg (and as with the slow cooker tortilla soup, I prefer baked tortilla strips to fried). My youngest son is allergic to dairy, so we pass the cheese at the table. This quick supper easily becomes a meal when combined with a salad and slow cooker re-fried beans. Serves 4.
8 corn tortillas
1/4 t salt
1/2 t black pepper
1/2 t red pepper flakes
1/2 t ground cumin
1/4 cup chopped cilantro
1/2 onion, diced
2 cloves garlic
1 cup grated cheese, for serving
Preheat oven to 400. Brush tortillas with vegetable oil and cut into strips. Arrange on cookie sheets and bake 10 minutes or until crispy and golden. Reserve.
Whisk together eggs and spices in a bowl.
In a skillet, saute onion in oil until translucent. Add garlic and cook a minute more. Add tortilla strips and egg mixture, scrambling gently until eggs are set but not firm. Top with cheese and cook until cheese is melted. Serve immediately.