Saturday, March 24, 2012


"Refuel" in uptown New Orleans introduced Donald and I to this wonderful concoction.  I searched several recipes online and reworked several to ultimately make my own version.  We LOVE it.  Hope you do too!
  • 12 eggs
  • ¼ C. half and half
  • 1 t. Tony Chachere’s Creole Seasoning
  • 4 corn tortillas
  • 1/3 C. vegetable oil
  • 1 T. butter
  • 1 T. olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 Plum tomatoes, chopped
  • 1 C. cheese
  • ¼ C. cilantro, chopped
  1. In a large bowl, whisk together eggs, half and half, and Creole seasoning, then set aside
  2. In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp, about 30 – 45 seconds, drain each on a paper towel and chop tortillas, then set aside
  3. In a large skillet over medium-high heat, melt the olive oil with the butter, add the onions and the peppers, cook for 3 – 5 minutes until they start to brown
  4. Add the jalapeños and the tomatoes, cook until tomatoes start to wilt, about 2 minutes
  5. Reduce the heat to low and allow the pan to cool before pouring the egg mixture
  6. Stir all the ingredients together and when the eggs are starting to set, stir in the cilantro and cheese
  7. Serve with tortillas and black beans
Tips and Tricks:
  • The cheese choice is yours.  Cheddar, pepper jack, or Queso fresco.
  • A whole jalapeño is great, but the sliced, picked jalapeño will work well also.


  1. How many servings is this about?

  2. 4 really large portions or 6 medium sized. I made half of the recipe and it fed 3 of us.