Ingredients
2
teaspoons vegetable oil
3
corn tortillas (5 or 6 inches in diameter), cut into thin strips
1
small onion, chopped (1/4 cup)
8
eggs, beaten
1/2
medium jalapeño chili, seeded and chopped
1
cup Old El Paso™ thick ’n chunky salsa
1/4
cup sour cream
2
medium green onions, chopped (2 tablespoons)
Preparation
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
Top each serving with salsa, sour cream and green onions.
