Total Time
Prep 10 mins
Cook 10 mins

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:

Ingredients Nutrition


  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.


Most Helpful

Flavor explosion! I did add 1 garlic clove. I used 3 eggs which equaled 3/4 cup in place of the substitute. I added cooked chorizo. Topped with Recipe #239431, fresh sliced avocado, Recipe #355185 and enjoyed a cup of and Recipe #334139. WT 5 Thanks

Rita~ May 15, 2009

This made a delightful Sunday Breakfast! I subbed 4 extra-large eggs in place of the egg substitute and topped it with a bit of cilantro. Served alongside a cup of Mexican Coffee we were energized to start the day! Viva Las Reynas! Made for ZWT . Thanks Paula.

cookiedog May 31, 2009

After learning your recipe was published I had to try it to celebrate for you. I wasn't disappointed, but I never am with your recipes. This was easy to put together, utilized leftover roast, and best of all was a flavorful breakfast. Way to go PaulaG! =)

Susie D May 28, 2009

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