1 tb Butter
2 Eggs, beaten
2 oz Carne asada, shredded
1/2 c Onion, minced
1 Chile poblano, cut in long
-thin strips 1/2 To 1 chile jalape¤o, minced
-(to taste; optional) Melt the butter in a small skillet or omelet pan. Saut‚ the onion until transparent, then add the carne asada and cook for a couple of minutes. Add the poblano strips and continue to saut‚ until the strips begin to soften. Pour in the eggs and fold in the jalape¤o, and treat thereafter like scrambled eggs. Serve with salsa picante.
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