Mexican Egg and Tortilla Chip Scramble
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2 tablespoons unsalted butter
1 poblano chile pepper, seeded and diced
1 bunch scallions, sliced
1 red jalapeno pepper, halved, seeded and thinly sliced
1/2 cup fresh corn kernels
Kosher salt
8 large eggs
4 cups tortilla chips, slightly crushed
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup fresh cilantro, torn, plus more for topping
Diced avocado, sour cream and pico de gallo, for topping
Directions:
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.
Photograph by Ryan Dausch.
Recipe courtesy of Food Network Magazine, June 2016.