1/4 cup of milk or half-and-half
Kosher salt and freshly ground black pepper, to taste
1/3 cup of peanut or vegetable oil
4 corn tortillas cut into strips
1 small onion, diced (or a bunch of green onions, if you have them)
4 jalapeno peppers, seeded if desired then diced (and/or 1 large bell pepper or poblano pepper or New Mexico green chili, seeded and diced…heck, use ‘em all!)
1 cup of shredded cheese (I like to a mixture of cheddar, Monterey Jack and Cotija or Queso Fresco), plus more for serving
1/2 cup chopped cilantro
Salsa, sour cream and chopped avocado, for serving
1. In a bowl, whisk eggs and milk together with a good seasoning of salt and pepper.
2. In a large skillet (I like to use cast iron), heat peanut oil on medium-high. Slip in the tortilla strips and cook, turning once, until golden brown. Using a slotted spoon, transfer strips to a paper towel-lined plate to drain. Drain all but 2 tablespoons of oil from the skillet.
3. Add onions and pepper to the pan. Cook, stirring occasionally, until tender, about 4 minutes. Reduce heat to low, add egg mixture and tortilla strips to the skillet and stir gently until cooked through. Sprinkle with cheese and cilantro and stir until cheese is melted. Season with salt and pepper and serve, topped with more cheese, salsa, sour cream and avocado.
This southwestern treat, popular in the Austin and Santa Fe areas, is a great way to use up tortillas and veggies - just add cheese and eggs for a great start to the day.