Average Rating: 0TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 6 servings.Ingredients
- 6 tablespoons canola oil, divided
- 8 corn tortillas (6 inches), cut into 1/2-inch pieces
- 2 cups cherry tomatoes
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 3/4 teaspoon salt, divided
- 1/8 teaspoon pepper
- 1 medium onion, chopped
- 1 can (15-1/4 ounces) southwest corn with poblano and red peppers, drained
- 8 large eggs, beaten
- 2 cups shredded pepper jack cheese
- 4 tablespoons minced fresh cilantro, divided
- 1 cup sour cream
- 2 medium limes, cut into wedges
- 3 tablespoons queso fresco, crumbled
Instructions
- 1. In a 12-in. cast-iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat. Add tortillas; cook and stir until crisp, 4-5 minutes. Remove and set aside. In the same skillet, heat 2 tablespoons oil. Add tomatoes; cook and stir 3 minutes. Add shrimp, 1/4 teaspoon salt and pepper; cook until shrimp turn pink, 6-8 minutes. Remove and keep warm.
- 2. In the same skillet, heat remaining 1 tablespoon oil. Add onion; cook and stir until crisp-tender, 6-7 minutes. Add corn; heat through. Whisk eggs and remaining 1/2 teaspoon salt. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains. Stir in shredded cheese, 2 tablespoons cilantro and reserved tortilla pieces.
- 3. Serve shrimp mixture with eggs, sour cream, queso fresco, limes and remaining 2 tablespoons cilantro.
Nutrition Facts
1 serving: 648 calories, 44g fat (15g saturated fat), 392mg cholesterol, 933mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 35g protein.
