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Eleven City Diner's Mexican Scramble

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“This was on Unique Eats, episode Delis. I changed it to make it vegetarian.”
READY IN:
32mins
YIELD:
1-2
UNITS:
US

Ingredients Nutrition

  • SALSA
  • 1 plum tomato, diced
  • 1 teaspoon minced yellow onion
  • 12 teaspoon chopped fresh cilantro
  • 12 jalapeno, seeds and membranes removed, finely diced
  • kosher salt & freshly ground black pepper
  • SCRAMBLE
  • 2 tablespoons vegetable oil, divided
  • 2 (6 inch) corn tortillas (or flour tortillas)
  • 2 ounces vegetarian soy chorizo, chopped
  • 2 scallions, chopped
  • 3 large eggs, lightly beaten
  • 1 ounce monterey jack cheese, coarsely grated
  • kosher salt & freshly ground black pepper

Directions

  1. For the salsa:
  2. In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
  3. For the scramble:
  4. 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 soy 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.
  5. Serve the scramble on top of the fried tortilla and scatter salsa over top.

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