- 4 corn tortillas, cut into 1-by-2-inch strips
- 2 large eggs
- 4 large egg whites
- 2 tablespoons prepared tomato salsa
- 1 teaspoon canola oil
- 1/4 cup chopped onion
- 1 jalapeno pepper, seeded and minced
- 1/4 cup finely diced chorizo (see Note)
- 1 medium tomato, diced
- 1/4 cup shredded reduced-fat Cheddar cheese
- Preheat oven to 400 degrees F. Place tortilla strips on a baking sheet and bake until lightly crisped, about 5 minutes.
- Whisk eggs, egg whites and salsa in a medium bowl. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno, chorizo and the toasted tortillas; cook, stirring frequently, until the onion is softened, 2 to 3 minutes. Add the egg mixture, reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, about 2 minutes. Add tomato and cook, stirring, until heated through, about 1 minute. Remove from the heat and stir in cheese.