Moms Eggs And Tortillas Food

CHILAQUILES WITH EGGS (MEXICAN COMFORT FOOD)

Steps:

• Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
• Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low.
• Stir in the eggs that have been beaten with the milk. (If you are just using plain green chiles and not green chile sauce or salsa, you will want to add some seasonings such as garlic salt, cumin and pepper.) Soft scramble the eggs.
• Add green chile sauce and shredded cheese. Stir until cheese melts and mixture is cooked to your liking. If you want it saucier, feel free to add more.

MOM'S EGGS AND TORTILLAS

Steps:

• Heat oil in non-stick skillet over medium heat.
• Add the tortilla pieces and toss lightly to heat and very lightly brown. You aren't making tortilla chips, just taking a little of the softness out of the tortilla.
• Add the eggs and continue frying and stirring frequently as for scrambled eggs until the eggs are done.
• Place in a serving bowl and top with the tomato and cilantro. Squeeze the lime juice over the top. Add salt and pepper to taste.

SCRAMBLED EGGS WITH TORTILLAS

Steps:

• Crack the eggs into a bowl and add milk.
• Beat egg mixture with a fork until blended.
• In a skillet, heat 2 tbs oil over medium heat.
• Add tortilla triangles and lightly sprinkle with salt.
• Saute the tortillas for about two minutes
• Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
• Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
• Turn off heat.
• Sprinkle with cheddar cheese.
• Cover skillet with a lid for about two minutes or until the cheese has melted.
• Serve with fresh or prepared salsa.

EGG AND POTATO CHIP TORTILLA

Steps:

• Preheat the broiler and position an oven rack 8 inches from the heat.
• In a medium bowl, beat the eggs.
• Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
• Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
• In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
• Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
• Slide the tortilla onto a plate, quarter and serve.