Summer is here in the North West and that means many things to us- Backpacking, Kayaking and ofcourse quick filling foods! Not to mention stone fruit and icy cold mojitos!
After a tiring but exhilarating hike up Kachess Ridge, we asked A to iPhone a good place to eat. (Yes, I realise I just verbalised the iPhone!) Being a Sunday and kind of in the middle of no where, we zeroed in on a Mexican restuarant that had rave reviews. Needless to say, the app did not fail us! The food was good, cheap and really authentic. (They had horchata and flan to boot!)
Today I tried to recreate this traditional dish that is simple yet totally satisfying.
Prep time: 20 minutes
Serves 1
Ingredients:
1 large egg, lightly beaten
1 tortilla- I used a whole wheat sun dried tomato version- chopped. Use your favorite!
1/2 red pepper, sliced
1/3 medium red onion, thickly sliced
1 clove garlic, sliced
2 spring onions, chopped
1 tsp taco seasoning
1 chipotle chilli in adobo sauce- chopped finely (1 tsp of the sauce)
1 tso olive oil
Salt
Heat a saute pan over medium heat
Add the olive oil
Saute the onions, garlic and peppers for a minute
Add the taco season, stir until fragrant. Do not burn!
Add the tortilla strips and saute until browned
Pour the egg, scrambled into the mixture
Add the chipotle pepper and sauce. Stir well.
Mix in the spring onions
Serve with whole pinto beans, a dollop of whisked yogurt (instead of sour cream) and red/green salsa on the side.
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