Recipe for Mexican Scrambled Eggs with Tortillas and Smoked Gouda Cheese 
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Yield:
2 to three.
Ingredients:
Amount Ingredient
1 tsp light olive oil
1/2 x red bell pepper, thinly sliced
1 x jalapeno chili, seeded and thinly sliced
1 x Anaheim chili, seeded, roasted and thinly sliced WEAR GLOVES
Red Pepper Flakes
1 x or 2 soft corn tortillas, cut into small wedges (98% fat free)
Salt and Cayenne Pepper
1 x scallion, both white and green parts, thinly sliced on a diagonal
6 x eggs, beaten (we use egg beaters)
1 oz or 2 or smoked gouda, about 1/2 cup
Instructions:
Instructions: Roast and peel the Anaheim chili. (add this last to the eggs) just to heat through.

Heat oil or use spray in medium-size skillet and add the peppers, jalapeno, 1/4 t. salt, and a few pinches of cayenne; saute over medium heat for 4-5 minutes. Add the tortilla pieces and the scallions and saute for 1 minute.

Season the eggs with 1/8 t. salt and a few pinches of cayenne; pour them into the pan. Scramble the eggs over medium heat, stirring as needed to keep the eggs from sticking. Add the cheese and cilantro for the last moments of cooking and season with salt if necessary.

Serves two to three.

If its a special occasion, bloody marys are a great accompaniment.

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