- 6 corn tortillas
- 2 cups Mazola® Corn, Canola OR Vegetable Oil
- 3 cups chile verde salsa
- 2 teaspoons Mazola® Corn, Canola OR Vegetable Oil
- 1 small white onion, cut into thin strips
- 3 eggs plus 2 egg whites
- 1/4 cup cotija OR queso fresco OR feta cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- Red onion rings for garnish
A simple one skillet breakfast that is sure to please the whole family.
Cut tortillas into 2 x 1/2-inch strips.
Pour 2 cups oil into deep heavy skillet to a depth of 1/2-inch; heat over medium heat.
Fry tortilla strips, a few at a time, turning until light brown and crisp. Drain on paper towels.
Heat 2 teaspoons oil over medium in a 10-inch skillet. Add onion; cook, stirring, until tender.
Combine eggs and egg whites in a small bowl, mix lightly (do not beat). Pour eggs into skillet; cook over medium heat, stirring occasionally until eggs are slightly mounded and moist.
Add salsa and fried tortilla strips; stir JUST to coat. Top with cheese. Reduce heat; cover and simmer until cheese melts, about 5 minutes.
Serve immediately from skillet. Garnish with sour cream, cilantro and onions.
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