Mexican Breakfast Scramble
Preheat oven to 400 degrees F. Place corn tortillas on a baking sheet. Bake for 6 to 8 minutes or until crisp. Break into coarse pieces; set aside.Advertisement
Cook sausage, bell pepper, onion, and chile pepper in a very large skillet over medium heat for about 6 minutes or until the vegetables are tender and the sausage is browned.
Add eggs, salt, queso fresco (or Monterey Jack), and the broken tortilla pieces. Cook without stirring, until the mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Immediately remove from heat. If desired, garnish with slices of fresh jalapeño pepper and sprigs of fresh cilantro before serving.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Poblano peppers are milder than jalapeños. Choose the pepper for the spice level you prefer.
2 1/2 lean protein, 1 1/2 starch, 1/2 vegetable