Simple and spicy scrambled eggs made with hot roasted red chile and cotija cheese. Serve with a side of beans or potatoes for a deliciously filling breakfast.
"*" See Kitchen Notes for more information or links to special ingredients.
Add the egg mixture. Run a heat resistant spatula through the eggs as they cook, moving the eggs around, then flipping over to cook through, but remain moist. The cheese softens, but does not melt.
Serve immediately with a complementary side*.
Green Chile Spice Blend – Substitute with a dash of each: red or green chile powder, garlic powder, onion powder, salt, and white or black pepper.
Roasted Red Chile – Substitute with ½ roasted red bell pepper and increase green chile spice mix to a heaping ¼ tsp. or the substituted red chile powder to ¼ tsp. One could substitute with roasted green chile, but it would greatly change the flavor profile. For this batch of eggs I used a hot Sandia roasted red from The Hatch Chile Store.
Cotija Cheese - Cotija has a high melting point and unique flavor making it my favorite cheese for this recipe. However, you can substitute with queso fresco which also has a high melting point but a different flavor. Avoid a low melting point cheese as it make the eggs runny.
Suggested Sides - Bolita Beans (shown in pictures), pintos or black beans, Home fries, flour or corn tortilla.
Recipe author: MJ of MJ's Kitchen