Eleven City Diner's Mexican Scramble


Total Time:
32 min
Prep:
20 min
Inactive Prep:
--
Cook:
12 min
Yield:
1 serving
Level:
Easy

Ingredients

SALSA:
  • 1 plum tomato, diced
  • 1 teaspoon minced yellow onion
  • 1/2 teaspoon chopped fresh cilantro
  • 1/2 jalapeno, seeds and membranes removed, finely diced
  • Kosher salt and freshly ground black pepper
    SCRAMBLE:

    Directions

    For the salsa:
    In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.

    For the scramble:

    In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.

    Serve the scramble on top of the fried tortilla and scatter salsa over top.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

    Advertisement