MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Egg & Tortilla Chip Scramble
Categories: Eggs, Chilies, Herbs, Breads, Vegetables
Yield: 5 Servings

2 tb Unsalted butter
1 Poblano chile; seeded, diced
1 bn Scallions; sliced
1 Red jalapeno; halved, seeded
- thin sliced
1/2 c Fresh corn niblets
Salt
8 lg Eggs
4 c Tortilla chips; slightly
- crushed
4 oz Shredded Cheddar cheese
1/4 c Fresh cilantro; torn, more
- for topping
Diced avocado; for topping
Sour cream; for topping
Pico de gallo; for topping

Recipe courtesy: Food Network Kitchen

Melt the butter in a 10' cast-iron skillet over
medium-high heat. Add the poblano, scallions and
jalapeno; cook, stirring occasionally, until slightly
softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon
salt; cook, stirring occasionally, until the vegetables
are soft, about 2 more minutes.

Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt
in a large bowl. Add the eggs to the skillet and cook,
stirring constantly with a rubber spatula to form large
curds, until the eggs are softly scrambled, about 2
minutes. Add the tortilla chips, 3/4 cup cheese and the
cilantro to the skillet; cook, stirring, until well
combined, 1 to 2 more minutes.

Sprinkle the scramble with the remaining 1/4 cup cheese
and top with avocado, sour cream, pico de gallo and more
cilantro.

SERVES: 4 to 6 servings

RECIPE FROM: https://www.foodnetwork.com

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... This wins the Nobel Prize for cocktail making.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)