Ingredients:

  • 1 tbsp (15ml) Vegetable oil
  • 1/4 cup (40g) White onion, finely diced
  • 1 jalapeño (10g), seeded and minced
  • 1 medium (60g) Roma tomato, diced
  • 2 cups (30g) Thick-cut corn tortilla chips
  • 4 large (200g) Eggs
  • 1 tbsp (15ml) Whole milk
  • 1/4 tsp (1.5g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (55g) Shredded Monterey Jack or Oaxaca cheese
  • 2 tbsp (8g) Fresh cilantro, chopped

Instructions:

  1. Heat the vegetable oil over medium heat in a 10-inch non-stick skillet. Add the diced onion and jalapeño, sautéing until the onion is translucent and the jalapeño is fragrant.
  2. Stir in the diced tomatoes and cook for 2-3 minutes until they soften and release their juices.
  3. Increase heat slightly and fold in the corn tortilla chips. Toss quickly for 30-60 seconds to coat them in the flavored oil without letting them soften.
  4. Lower heat to medium-low. Pour in the beaten eggs whisked with milk, salt, and pepper.
  5. Using a spatula, gently push the eggs from the edges toward the center. Just as the eggs look slightly wet but are mostly set, sprinkle the cheese over the top.
  6. Remove from heat immediately, allowing residual heat to melt the cheese. Garnish with fresh chopped cilantro.