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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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So much Tex-Mex food calls for lots of oil and high fat foods. This was a recipe that I found on a pack of corn tortillas. I adjusted the recipe and this is the end result. Hope you enjoy! Update: 05/23/3009: This recipe was submitted to TOH and was published in the 2009 version of The Best of County Cooking. Ingredients:
4 teaspoons olive oil, divided |
3 corn tortillas, cut in strips |
1/2 small onion, chopped |
1 raw jalapeno pepper, seeded and diced |
1 small plum tomato, diced |
1 cup egg substitute |
2 ounces left over shredded pork or 2 ounces beef roast |
salt and pepper |
1/4 cup reduced-fat monterey jack cheese or 1/4 cup cheddar cheese, grated |
salsa |
avocado, slices |
Directions:
1. Warm oil in skillet.
2. Add tortilla strips and fry until lightly golden but not crisp.
3. Add the onion and jalapeno and cook for 2 minutes, additional oil may be needed.
4. Add tomato and cook and additional 2 minutes.
5. Add egg substitute and shredded meat; cook until almost set, stirring occasionally, season with salt and pepper to taste.
6. Sprinkle cheese on top of the egg mixture, cover, turn off heat and allow to sit until cheese melts.
7. Serve topped with your favoriate salsa, avocado slices and additional corn tortillas if desired.
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