Tortilla Skillet Recipe
Ingredients
| Tortillas | 6 6 inch | |
| Cooking oil | ||
| 4 slightly beaten eggs | ||
| Salt | 1/4 Teaspoon | |
| 2 1/4 cups Salsa de Chile Rojo | ||
| 1 1/2 cups crumbled soft | ||
| Mexican or farmer cheese (6 ounces) | ||
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup sliced green onion | ||
Directions
Tear tortillas in 1 1/2-inch pieces.
Heat 1/2 inch oil in heavy saucepan or deep skillet.
Fry tortilla pieces in hot oil for 45 to 60 seconds or till crisp and golden.
Remove with slotted spoon; drain on paper toweling.
Pour all but 2 tablespoons oil from skillet; return tortillas to skillet.
Stir in eggs and salt; cook and stir till tortillas are coated and eggs are set.
Stir in Salsa de Chile Rojo, 1 cup of the cheese, the water, and half the onion.
Simmer, uncovered, for 15 minutes.
Turn into serving dish; top with remaining cheese and onion.
Heat 1/2 inch oil in heavy saucepan or deep skillet.
Fry tortilla pieces in hot oil for 45 to 60 seconds or till crisp and golden.
Remove with slotted spoon; drain on paper toweling.
Pour all but 2 tablespoons oil from skillet; return tortillas to skillet.
Stir in eggs and salt; cook and stir till tortillas are coated and eggs are set.
Stir in Salsa de Chile Rojo, 1 cup of the cheese, the water, and half the onion.
Simmer, uncovered, for 15 minutes.
Turn into serving dish; top with remaining cheese and onion.
Chef
