August 1, 2011
From: Chef Jodi Hortze, Griddle Cafe, Hollywood, CA. Yield: 12 servings.
1 Tbsp. olive or vegetable oil
2 medium jalapeño peppers, sliced (and seeded, if desired)
½ onion, sliced
1 red bell pepper, seeded and sliced
12 oz. thinly sliced steak (flank, skirt or tenderloin)
to taste, garlic salt and pepper
12 large eggs, beaten (or 1 lb., 5 oz. frozen or liquid whole egg product)
12 oz. Jack cheese, shredded
12 flour tortillas, 6"
¼ cup sour cream
In a large nonstick pan or on a griddle, heat oil. Add jalapeños, onions and bell pepper. Saute 2 to 3 minutes, until vegetables are soft. Stir in steak strips and cook, stirring occasionally, until steak is fully cooked. Season with garlic salt and pepper to taste.
In a separate spray-coated pan, add eggs and scramble over medium heat to cook eggs until firm throughout with no visible liquid egg remaining. Stir in cheese. Gently stir eggs into vegetable mixture. Keep warm.
For each serving: Heat a tortilla in a hot pan or on a griddle. Top with about 2/3 cup egg mixture and 1 tsp. sour cream. Repeat for remaining tortillas. Serve immediately.
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