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     Title: Mexican Egg & Tortilla Chip Scramble
Categories: Eggs, Chilies, Herbs, Breads, Vegetables
     Yield: 4 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 Cheddar cheese; shredded
   1/4 c  Fresh cilantro; torn, more
          - for topping
          Avocado; diced, for topping
          Sour cream; for topping
          Pico de gallo; for topping

 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.

 Recipe courtesy: Food Network Kitchen

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

 Uncle Dirty Dave's Archives

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