Instructions

1. 1

   One by one, hold each of the 6 tortillas directly over the burner flame set to medium heat for about 20 to 30 seconds on each side until they develop a slight char.

2. 2

   Arrange 4 tortillas on a plate and cover them with a dish towel to keep them warm while you prepare the rest. Cut the remaining 2 tortillas in half, then slice them into strips approximately 1/2 inch wide.

3. 3

   Crack the eggs into a medium mixing bowl, season with salt and pepper, and whisk them together until well combined.

4. 4

   In a 10-inch nonstick skillet, heat 1 teaspoon of oil over medium heat.

5. 5

   Add the chopped tortilla strips to the skillet and sauté them, stirring occasionally, until they become crispy, which should take around 4 minutes. Once done, set them aside.

6. 6

   Pour the remaining oil into the skillet, then toss in the onion, tomato, jalapeño, and cilantro. Season with salt and pepper, and cook while stirring until the mixture softens and turns translucent, about 4 minutes.

7. 7

   Once the onion mixture is ready, pour in the eggs and cook for 3 to 4 minutes, stirring occasionally to scramble, until the eggs are nearly set. Then, fold in the crispy tortilla strips.

8. 8

   Continue to stir and cook for an additional minute. Remove the skillet from the heat and sprinkle with cheese, fresh salsa, avocado, hot sauce, and a garnish of cilantro.

9. 9

   Serve the dish alongside the warmed tortillas.

Nutrition Information