Mexican Eggs With Cheese
|Onion||1 Small, minced|
|Ground cumin||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded jack cheese||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Eggs||6 , lightly beaten|
|Diced tomatoes||1⁄2 Cup (8 tbs)|
|Tomatillo||1 Large, husked, rinsed, and chopped|
|Anaheim chilies/Other mild green chili||1 Large, stemmed, seeded, and chopped|
Prepare Tortilla Strips.
Distribute evenly among 6 dinner plates and keep warm in a 150° oven.
In a 10- to 12-inch frying pan, melt butter over low heat.
Add onion and cumin; cook, stirring occasionally, until onion is soft (about 5 minutes).
Mix in flour; cook, stirring, until bubbly.
Remove from heat and blend in sour cream.
Return to heat and cook, stirring, over low heat until smooth and bubbly.
Add jack and Cheddar cheeses and continue to cook, stirring, until melted.
Stir in eggs; cook until eggs are lightly set and mixture looks like soft scrambled eggs (about 10 more minutes).
Dividing equally, spoon egg mixture over tortilla strips and sprinkle with tomatoes, tomatillo, if desired, and chile.
Stack 16 to 18 corn tortillas (6-inch diameter) and cut into 1/4-inch-wide strips.
Pour salad oil to a depth of 1 inch into a 3- to 4-quart pan and heat to 375°F on a deep-frying thermometer.
Add strips, a handful at a time, and cook, stirring often, until crisp and lightly browned (about 1 minute).
Lift out; drain on paper towels.
Sprinkle with salt.