TORTILLA SCRAMBLE WITH
FRESH SALSA
Chilaquiles (chee-lah-KEE-lehs), a Mexican
dish o f tortillas simmered in a spicy tomato
sauce, inspired this scramble.
START TO FINISH: 35 MIN.
i
Tbsp. butter
V i
cup snipped fresh cilantro
i
small bunch green onions, chopped
i
10-oz. can purchased enchilada sauce
5
cupsyellowcorntortillachips
1
recipe Fresh Salsa,
r i g h t
6
eggs, lightly beaten
V
a
cup milk
Sourcream (optional)
Farmers cheese (optional)
1
. Heat
1 tsp.
of the butter in a 12-inch skillet
over medium heat; add
half
of the cilantro
and
half
of the green onions (use remaining
for Fresh Salsa,
right).
Cook and stir
1 minute. Stir in enchilada sauce; gently stir
in chips. Cook and stir until chips are coated
in sauce; reduce heat to low.
2
. Meanwhile, prepare Fresh Salsa.
3
. For scrambled eggs, in medium bowl
whisk together eggs, milk, and
Y±
tsp.
each
salt
and
pepper.
In large skillet melt
remaining
2
tsp. butter over medium heat;
add eggs. With spatula, lift and fold
GET CRACKIN’ RECIPES
f o o d
partially cooked egg mixture from edges to
center so that the uncooked egg portion
flows underneath. (See “Scrambled,”
below.)
Continue for 4 to 5 minutes or until
eggs are cooked through, but still glossy and
moist. Remove from heat.
4
. To serve, slide chip mixture onto large
platter. Top with eggs and Fresh Salsa.
Serve with sour cream, cheese, and lime
wedges.
MAKES 4 SERVINGS.
FRESH SALSA
In bowl combine the reserved
cilantro and green onions;
1
cup
grape
tomatoes,
halved;
1
avocado,
peeled, seeded,
and chopped;
1
serranopepper*,
seeded and
chopped; and the j uice from half a
lime.
Cut
remaining lime half into wedges for serving.
*Hot peppers contain oils that may burn
skin and eyes. Wear plastic gloves. If using
bare hands, wash well with soap and water.
EACH SERVING
382 cal, 24 gfat, 326 mg chol,
874 mg sodium, 32 g carbo, 6 g fiber, 14 gpro.
SCRAMBLED
For tender, buttery
eggs, the secret is to
not overcook them. If
you prefer, whisk a
little milk, buttermilk,
or sour cream into the
eggs before cooking for
extra moisture and
richness. To cook, pour the eggs into a
preheated skillet over medium heat. Lift and
fold the cooked part towards the center,
allowing uncooked eggs to flow to edges.
Once set, serve immediately.
GOOD EGGS
Follow these tips to reduce or even
eliminate risk of food-bourne illness.
bu y
eggs with clean, uncracked shells
from a refrigerated case (see following
tip), and check the sell-by date.
store
eggs in their cartons in the
coldest part of fridge— not the door—
and use within 3 to 4 weeks after
buying. Refrigeration keeps eggs fresh
and stops any bacteria from growing.
th r o w o u t
eggs with an off odor, or
a pink or greenish tint to the egg white.
clean
hands, utensils, and work
surfaces well with hot soapy water or
disinfectant wipes after working with
raw eggs. This will prevent
contaminating other foods with any
bacteria lurking in the uncooked eggs.
co o k
eggs according to USDA
recommendations— until both white
and yolk are firm. If you choose to eat
slightly cooked eggs (runny yolks) or
raw eggs (as in some sauces and salad
dressings), use discretion, especially
when serving those most susceptible
to food-bourne illness— infants,
young children, the elderly, pregnant
women, and those already ill.
BETTER HOMES AND GARDENS
APRIL 2010 221
$3
p
e r
serving. Tastes like
a
m illion backs.
For more low-cost, high-flavor meal ideas, visit mccormick.com/value
fExcept that which occurs naturally in yeast extract and hydrolyzed vegetable proteins.
©2010
McCormick & Co., Inc.
