So much Tex-Mex food calls for lots of oil and high fat foods. This was a recipe that I found on a pack of corn tortillas. I adjusted the recipe and this is the end result. Hope you enjoy! Update: 05/23/3009: This recipe was submitted to TOH and was published in the 2009 version of The Best of County Cooking. It is also on the TOH website: http://www.tasteofhome.com/recipes/Tex-Mex-Scramble.

Ingredients

2 serv.

teaspoons olive oil, divided↗4 teaspoons
corn tortillas, cut in strips↗3
small onion, chopped↗1⁄2
raw jalapeno pepper, seeded and diced↗1
small plum tomato, diced↗1
cup egg substitute1 cup
ounces left over shredded pork or 2 ounces beef roast2 ounces
salt and pepper
cup reduced-fat monterey jack cheese or 1/4 cup cheddar cheese, grated↗1⁄4 cup
salsa
avocado, slices↗

Step-by-step instructions

1
Warm oil in skillet.
2
Add tortilla strips and fry until lightly golden but not crisp.
3
Add the onion and jalapeno and cook for 2 minutes, additional oil may be needed.
4
Add tomato and cook and additional 2 minutes.
5
Add egg substitute and shredded meat; cook until almost set, stirring occasionally, season with salt and pepper to taste.
6
Sprinkle cheese on top of the egg mixture, cover, turn off heat and allow to sit until cheese melts.
7
Serve topped with your favoriate salsa, avocado slices and additional corn tortillas if desired.

Source: food.com

Original recipe ↗

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