Ingredients
- 2 corn tortillas (each about 1 ounce)
- 4 tablespoons corn oil
- ¾ cup coarsely chopped onion
- 2 cups sliced mushrooms (we used fresh, but a 6-ounce can of drained mushrooms can be substituted)
- 2 pickled jalapeno peppers (fresh hot peppers can be substituted, with the amount determined by your tolerance for hotness)
- 12 eggs
- ¾ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
The garnish:
- 1 cup shredded Cheddar cheese
- 2 large tomatoes (about 1 pound), cut into wedges
- ½ cup cilantro (Chinese parsley leaves)
- Extra tortillas (corn or flour), to wrap around the egg mixture
- Nutritional Information
Nutritional analysis per serving (6 servings)
372 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 19 grams protein; 391 milligrams cholesterol; 1444 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Cut the 2 corn tortillas into 1-inch pieces (about 1 cup). Place the oil in a Dutch oven and fry the tortilla pieces over medium-to-high heat for about 3 minutes, until the tortillas change color and begin to get crisp. Add the chopped onion, the sliced mushrooms and the jalapeno pepper. Cook for about 2 minutes, then lower the heat to medium.
- Meanwhile, beat the eggs and add to them the salt, pepper and cumin powder. Pour into the Dutch oven and stir until the egg mixture is setting on the bottom and almost ready to set on top but is still quite wet. Remove from the heat. (Remember that it will continue cooking in its own residual heat.) Sprinkle the cheese over the surface of the eggs, arrange wedges of tomato on top and cover with the lid. Set aside for 5 to 10 minutes, then sprinkle with the cilantro and spoon into warm tortillas. To eat, wrap the tortillas around the filling.
15 minutes
Dining and Cooking