Ingredients:

  • 2 tbsp unsalted butter
  • 1/2 cup white onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 6 large eggs
  • 2 tbsp whole milk
  • 1 cup corn tortilla chips, roughly crushed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup Monterey Jack cheese, shredded

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and jalapeño, stirring frequently until the onions are translucent and the peppers smell fragrant. Note: Don't let them brown too much, just soften them.
  2. Stir in the minced garlic and cook for another 60 seconds. Listen for a gentle sizzle and smell that pungent aroma before moving on.
  3. Fold in the crushed corn tortilla chips. Stir for 2-3 minutes until the edges are slightly browned and the chips have absorbed the flavored butter.
  4. Whisk the eggs, milk, salt, and pepper in a bowl until fully combined. Ensure there are no streaks of egg white left.
  5. Lower the heat to medium low. Pour the egg mixture evenly over the tortilla chip base.
  6. Use a spatula to gently push the eggs from the edges toward the center. Continue this for 3-5 minutes until you see soft, creamy folds forming.
  7. When the eggs are 90% cooked and still look slightly wet, sprinkle the shredded Monterey Jack cheese evenly across the top.
  8. Turn off the heat completely. Cover the pan with a lid for 60 seconds until the cheese is completely melted and glossy.
  9. Remove the lid and finish with a squeeze of fresh lime juice.
  10. Garnish with chopped fresh cilantro and serve immediately.