Recipe courtesy of Eleven City Diner
Show: Unique Eats
Episode: Delis
Print
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
1 serving
Level:
Easy

Ingredients

Salsa:
  • 1 plum tomato, diced
  • 1 teaspoon minced yellow onion
  • 1/2 teaspoon chopped fresh cilantro
  • 1/2 jalapeno, seeds and membranes removed, finely diced
  • Kosher salt and freshly ground black pepper
Scramble:
  • 2 tablespoons vegetable oil, divided
  • 2 (6-inch) corn tortillas
  • 1 (2-ounce) link smoked chorizo, chopped
  • 2 scallions, chopped
  • 3 large eggs, lightly beaten
  • 1 ounce Monterey Jack cheese, coarsely grated
  • Kosher salt and freshly ground black pepper

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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