Name: Huevos Revueltos
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 jalapeno pepper; 3/4 cup thinly sliced green onions; 2 garlic cloves, minced; 1 3/4 cups chopped plum tomatoes; 1/2 teaspoon salt; 6 large eggs, lightly beaten; 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers; 1/4 cup chopped fresh cilantro; 8 (6-inch) corn tortillas, warmed; 4 lime wedges (optional); Hot pepper sauce (such as Tabasco, optional)

Servings: persons

2 teaspoons canola oil
1 jalapeno pepper
3/4 cup thinly sliced green onions
2 garlic cloves, minced
1 3/4 cups chopped plum tomatoes
1/2 teaspoon salt
6 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas, warmed
4 lime wedges (optional)
Hot pepper sauce (such as Tabasco, optional)

1
Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeno in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeno halves. Add jalapeno, green onions, and garlic to pan; saute 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
2
Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with tortillas, lime wedges, and hot sauce, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Huevos Revueltos

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