Best 5 Mexican Scramble Recipes

MEXICAN EGG AND TORTILLA CHIP SCRAMBLE

Steps:

• Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
• Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
• Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

MEXICAN EGG SCRAMBLE

Steps:

• If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
• Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
• Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.

MEXICAN SCRAMBLE (DIABETIC)

Steps:

• In a large skillet over medium heat, brown and drain ground chuck.
• Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
• Cook uncovered over medium heat for 15 minutes; stir periodically.
• Add macaroni and cornstarch dissolved in water; stir well.
• Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
• Serving size: 1 cup.
• Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
• Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.

MEXICAN SCRAMBLE

Steps:

• Brown sausage, onion and bell pepper; drain.
• In small bowl, combine eggs and milk; beat well.
• Add to sausage mixture; cook over medium heat, stirring occasionally until eggs begin to set.
• Add cheese; mix lightly.
• Continue cooking until cheese is melted and eggs are set.
• Remove from heat; stand tortilla chips around edge of skillet.
• Spoon salsa over egg mixture.
• Serve immediately with additional salsa and chips.

ELEVEN CITY DINER'S MEXICAN SCRAMBLE

Steps:

• For the salsa:
• In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
• For the scramble:
• In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
• Serve the scramble on top of the fried tortilla and scatter salsa over top.