This Tex-Mex scramble loaded with chiles, onion, and fried tortillas often falls short on flavor. We set out to change that.
Why This Recipe Works
This classic Tex-Mex breakfast combines scrambled eggs with chiles, onion, and crisp-chewy tortillas. Frying the tortillas in oil before adding the eggs infused the scramble with toasted-corn flavor. A mix of onion, red bell pepper, and briny pickled jalapeños gave the dish a pleasant Tex-Mex backbone. We used two heat levels to produce soft, fluffy egg curds: We cooked the eggs first over medium-high heat to create steam to puff up the curds and then turned the heat to low to ensure that the eggs didn’t overcook. Shredded Monterey Jack cheese, folded in at the end, made for creamy, cohesive eggs.
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