- 1 tablespoon corn oil
- 3 5- to 6-inch tortillas, halved, cut crosswise into 1/2-inch-wide strips
- 4 eggs, beaten to blend
- 1/4 cup canned diced green chilies
- 2 tablespoons chopped fresh cilantro
- Hot pepper sauce (such as Tabasco)
- Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.