Mexican Egg and Tortilla Chip Scramble

Here is a fun and easy one to get you up and at 'em!!
(serves 4-6)

2 T. unsalted Kerrygold* butter
1 poblano chile pepper, seeded and diced
1 bunch scallions, sliced
1 red or green* jalapeno, halved, seeded, and thinly sliced (wear gloves!*)
1/2 cup fresh corn kernels
Kosher salt
8 large eggs
1/4 cup water
4 cups white* corn tortilla chips, slightly crushed
1 cup shredded cheddar cheese (pepper Jack* or 4 shredded Mexican*) about 4 oz.
1/4 cup fresh cilantro, torn, plus more for topping\Dice avocado, sour cream, and pico
     de gallo, for topping

Melt the butter in a 10" cast-iron skillet over med.-high heat. Add the poblano, scallions, and jalapeno; cook, stirring occasionally, until slightly softened, 1-2 mins. Add the corn and 3/4 t. salt; cook stirring occasionally, until the veggies are soft, about 2 more mins. Whisk eggs with the water and 1/2 t. salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 mins. Add the tortillas, 3/4 cup cheese, and the cilantro to the skillet, cook stirring until well combined, 1-2 more mins. Sprinkle the scramble with the remaining cheese and top with avocado, sour cream, pico de gallo, and more cilantro. Serve right in the skillet.

"How to win at life.

Step 1: Let people do what they need to do to make them happy. Mind your own business, and do what you need to do to make you happy.

The end."

Have FUN today!!!!!

Love,

MM