Description
Wholesome, hearty and tasty!
Ingredients
- 1 whole Jalapeno
- 1 Tablespoon Oil
- 1 Tablespoon Butter
- 1 Tablespoon Shallots, Diced Small
- ¼ cups (Scant) Red Bell Pepper, Diced Small
- 2 whole Eggs
- 1 Tablespoon Whole Milk
- Kosher Salt And Black Pepper To Taste
- 1 whole Wheat Tortilla
- ¼ cups Chihuahua Cheese Or Monterey Jack
- Fresh Cilantro Leaves, For Garnish
Preparation
Start by preheating your broiler to high and place the jalapeno on a tinfoil lined baking sheet, drizzle with olive oil and roast it for a few minutes, rotating throughout cooking, until the skin is blistered and black. Then remove from the oven and stick jalapeno in a plastic baggy to steam it, which will help when removing the skin. After 5 minutes or so of steaming, remove jalapeno. Peel off the skin and discard the skin along with the seeds and ribs, then finely dice the jalapeno.
In a small sauté pan, melt the tablespoon of butter. Then add the diced shallot and red pepper and cook until soft.
Meanwhile in a bowl; whisk the two eggs, whole milk, salt and pepper until thick and fluffy. To the red pepper and shallots add the diced jalapeno and combine. Then pour the eggs over the veggies and cook over moderate heat until eggs begin to set, pushing them around with a spatula to cook evenly and break them up. Remove from heat and set eggs aside.
In a clean skillet place a whole wheat tortilla over medium heat. On one side of the tortilla add the Chihuahua cheese. When cheese begins to melt then add the scrambled jalapeno eggs. Once the cheese is melted and the tortilla is crispy, fold over the other side of the tortilla, remove from pan and cut in half. Lastly top with fresh cilantro leaves and enjoy!
