Scrambled Eggs with Roasted New Mexico Green Chiles

1. 1

   Preheat a large, heavy nonstick skillet over medium-low heat.

2. 2

   Melt the butter, then pour in the eggs immediately after.

3. 3

   Cook the eggs, gently stirring and turning them over with a wooden spatula to cook evenly, for 3 minutes.

4. 4

   Add the chopped chiles, and continue cooking until the eggs are done, but not dry, 1 to 2 minutes more.

5. 5

   Remove from the heat and serve immediately.

6. 6

   To serve, lay the tortillas side by side, open face and overlapping on a platter.

7. 7

   Divide the egg mixture equally between the tortillas and top with salsa and a squeeze of lime juice.

8. 8

   Grab, fold, and eat right away.

9. 9

   Or build your own taco: lay a tortilla, open face, in one hand.

10. 10

    Spoon on some egg mixture, then top with salsa and a squeeze of lime juice.

11. 11

    Fold and eat right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.