Ready in 20 minutes
Yield: 4 portions

Heat a nonstick skillet on medium heat. Render the fat of:

8 slices bacon

Meanwhile, very quickly heat on a cast iron griller:

4 pieces (7-inch) flour tortillas

When the bacon slices are brown, transfer on a paper towel. Remove excess oil from the skillet. Return over heat. In a bowl, beat:

2 whole large eggs

Season eggs with:

1 teaspoon fine salt
1/4 teaspoon ground black pepper

Pour the beaten eggs on the hot skillet. Stir, and then add:

1/8 cup green chilies, chopped

Turn off the heat. On each tortilla, arrange 2 slices of bacon and the scrambled eggs. Depending on desired quantity, sprinkle with:

grated Monterey Jack cheese
or grated sharp cheddar cheese

Fold tortilla over the filling. Best garnished with salsa topped with a dollop of sour cream.

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This article was published on Monday 14 September 2009 à 9:02 am and is filed under Pork. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.