Ingredients:

  • 4 corn tortillas, cut into 1/2-inch strips
  • 3 tbsp vegetable oil
  • 1/4 cup white onion, finely diced
  • 1 jalapeño, seeded and minced
  • 4 large eggs
  • 2 tbsp heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Monterey Jack cheese
  • 1 medium tomato, diced
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup crumbled queso fresco

Instructions:

  1. Heat the vegetable oil in a 10-inch cast iron skillet over medium-high heat. Add the tortilla strips and fry, stirring occasionally, until they are mahogany-colored and rigid. Remove them with a slotted spoon and set aside on a paper towel.
  2. In the same skillet using the residual oil, sauté the diced onions and minced jalapeños for 3–4 minutes until the onions are translucent.
  3. Whisk the eggs, cream, salt, and pepper in a bowl until combined. Lower the skillet heat to medium-low. Pour the egg mixture over the aromatics and immediately fold in the fried tortilla strips. Stir gently until the eggs are mostly set but still slightly moist.
  4. Sprinkle the shredded Monterey Jack cheese over the top and cover the pan for 60 seconds until the cheese is bubbling. Fold in the diced tomatoes and cilantro at the very end.