This is my great secret. This here recipe is one that I have been making 2-3 times per week for the past 5 years and have perfected beyond belief. Every bite is incredible and every day before lunch I salivate thinking about eating it. And I do. Eat it almost every day. And I love it no less. The love just keeps on growing and growing…
Let the savory adventure begin!
Start with your favorite sauté pan. Heat on medium-low. Add about 1 teaspoon vegetable oil and a “pat of butter” (about 1 teaspoon). Once sizzling, add 2 of your most beautiful, freshest eggs, whisked with 1 tablespoon half and half, or whole milk. Then sprinkle liberally with Lowry’s seasoned salt. (see above)
I then add quite a few dashes (7-8) of my favorite hot sauce, Cholula’s.
Start moving your eggs around with a heat-proof spatula, to ‘scramble’ them.
Once your eggs are cooked, then you can hit them with a teaspoon of kosher salt. Not before, because salt during the cooking process can toughen your scrambled eggs.
Here comes the star of the show! The green salsa! Yum. These eggs are so exciting because of the salsa that you incorporate into them. So, don’t be shy. Sprinkle about 2 tablespoons worth of your favorite green salsa (mine is Frontera’s) onto the eggs and fold into them with the spatula.
Next is the pièce de résistance – the cheese!
Now you can probably use monterey jack or your favorite cheddar or even pepper jack here. But, none of those will deliver the velvety texture that broken up pieces of Land o’ Lakes american cheese do for these eggs. Don’t overdo it with the amount, however, or you’ll end up with a slimy mess. Yech! Just half a slice of American cheese, broken up and incorporated with the spatula, off heat.
Now on to the vehicle for the scrumptious eggs. The flavorful tortillas. These are the best, and believe you me, I have tried so many. Most are too thick or have sugar added, etc. Olé has the best corn tortillas, hands down!
Ok. Now that you know how much I love these tortillas, let’s cook with them! Take 3 tortillas and place them in the bag they came in and microwave for about 10-20 seconds, to where they become soft and pliable.
Place on a baking sheet and fill the inside with a shredded Mexican cheese blend. Oh. And this magic seasoning. Chipotle Chile Pepper. If you’ve never used this before now, you will become obsessed with it and it’ll end up on your favorite chocolate bar!
Toss the cheese and generous sprinkling of chipotle pepper together, using your fingers.
Fold it over in half and stick in under the broiler
for about 2 minutes per side, until crisp and brown spots appear on the tortilla.
Open it up, load it up with the eggs, and add more green salsa on top. Enjoy with an amazing glass of homemade Mexican Iced Tea!
Bon Appétit, Ma Chérie!