Ingredients

• 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)

Instructions

1. 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.