SCRAMBLED EGGS ARIZONA 2 MEDIUM, TENDER CACTUS LEAVES (NOPALES), NEEDLES REMOVED, CUT IN STRIPS, RINSED IN RUNNING WATER 1 TABLESPOON CORN OIL 2 TABLESPOONS BUTTER 1/2 DICED ONION 1-2 JALAPENO CHILIES, SEEDED, DEVEINED AND DICED 8 LARGE EGGS 1 CUP FETA CHEESE OR QUESO FRESCO CHEESE, CRUMBLED 1. COOK NOPALES IN PLENTY OF WATER UNTIL TENDER TO REMOVE SLIPPERY COATING. DRAIN AND RINSE IN COLD WATER. SOAK A DISH TOWEL IN COLD WATER, WRAP NOPALES, AND SQUEEZE TIGHTLY TO FURTHER REMOVE SLIPPERY COATING. LET STAND 20 MINUTES. 2. HEAT OIL AND BUTTER IN LARGE SKILLET; ADD ONION AND JALAPENOS AND COOK UNTIL SOFT. ADD COOKED NOPALES STRIPS AND STIR WELL. 3. IN BOWL BEAT THE EGGS. ADD SALT TO SALT TO TASTE AND CHEESE; MIX WELL. 4. POUR EGG MIXTURE ONTO SKILLET. COOK, STIRRING GENTLY, UNTIL EGGS ARE SET. USE CAUTION WHEN HANDLING HOT PEPPERS. WEAR DISPOSABLE GLOVES OR WASH HANDS THOROUGHLY IN HOT, SOAPY WATER. SERVES4 PREP 10 MINUTES COOK 12 MINUTES
Posted on: Mon, 10 Nov 2014 03:28:35 +0000
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