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Chipotle Scramble

Submitted by: Mary on 07/23/2003
2877 views
2.85 avg rating
167 votes
 
 
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Ingredients

1 lb Tomatillos, husked and rinsed

5 T Tabasco Chipotle sauce, divided

1 Large garlic clove, finely chopped

2 T Chopped white onion

1/4 Bunch cilantro, snipped

1 t Salt

Water

12 Large eggs

1 1/2 T Olive oil

1 Large avocado, peeled, pitted, diced

4 ozs Mexican queso anejo cheese, grated


Directions

Lay the tomatillos on a baking sheet and place 4 inches below a hot broiler. When they bliser, blacken and soften on one side, about 5 minutes, turn and roast the other side. Cool



Put tomatillos, 3 T Chipotle sauce and garlic in a food processor or blender, process, but leave course.



Transfer to a bowl and stir in onion, cilantro and 1/2 t salt. Thin with 1 or 2 T water.



In a bowl beat the eggs with remaining 2 T chipotle sauce, 1/4 C water and remaining 1/2 t salt.



Heat oil in a large non-stick skillet over medium-high heat.



Stir in the egg mixture and cook until barely set, then stir in the avocado and continue stirring every 10 to 15 seconds until large curds are formed and the eggs are done to your liking.



Divide onto warm plates.



Generously spoon salsa over the eggs and sprinkle with cheese.

Servings

4

Calories

7.5

Time to prepare

45 minutes

Difficulty

Easy
 

Comments

This would be wonderful served with warm low carb tortillas that have been toasted, spread with a cilantro flavored butter.
 
 
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