Scrambled-Egg Tacone

Scrambled-Egg Tacone
Photo by James Carrier

Ingredients

  • 1 cup shredded Oaxaca or jack cheese (4 oz.)
  • Tomato salsa
  • 4 ounces fresh jalapeño chiles, rinsed, stemmed, seeded if de- sired, and chopped (see notes)
  • 4 ounces cooked ham, chopped
  • 4 flour tortillas (9 to 10 in. wide)
  • About ¼ teaspoon salt
  • 1 onion (6 oz.), peeled and chopped
  • + 21 more ingredients
    • 1 tablespoon olive oil
    • 4 flour tortillas (9 to 10 in. wide)
    • 9 large eggs
    • Pepper
    • 1 onion (6 oz.), peeled and chopped
    • 4 ounces cooked ham, chopped
    • 1 cup shredded Oaxaca or jack cheese (4 oz.)
    • 9 large eggs
    • Pepper
    • Pepper
    • 1 onion (6 oz.), peeled and chopped
    • 1 Roma tomato (4 oz.), rinsed, cored, and chopped
    • Pepper
    • 1 onion (6 oz.), peeled and chopped
    • Tomato salsa
    • 4 ounces fresh jalapeño chiles, rinsed, stemmed, seeded if de- sired, and chopped (see notes)
    • About ¼ teaspoon salt
    • About ¼ teaspoon salt
    • 1 tablespoon olive oil
    • About ¼ teaspoon salt
    • 1 Roma tomato (4 oz.), rinsed, cored, and chopped

1. In a bowl, whisk eggs, 1/4 cup water, and salt until blended. 2. Set a 10- to 12-inch nonstick frying pan over high heat. Add oil, ham, chiles, onion, and tomato; stir often until onion is limp, about 5 minutes. Reduce heat to medium-high. Add egg mixture, then sprinkle evenly with cheese. Whe...

View full recipe at My Recipes

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