Scrambled Eggs with Roasted New Mexico Green Chiles

• 6 tablespoons unsalted butter
• 9 large eggs, whisked together
• 6 fresh green chiles, oil-roasted, peeled, cored, seeded (page 154), and coarsely chopped
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Fresh lime wedges

1. Preheat a large, heavy nonstick skillet over medium-low heat.
2. Melt the butter, then pour in the eggs immediately after.
3. Cook the eggs, gently stirring and turning them over with a wooden spatula to cook evenly, for 3 minutes.
4. Add the chopped chiles, and continue cooking until the eggs are done, but not dry, 1 to 2 minutes more.
5. Remove from the heat and serve immediately.
6. To serve, lay the tortillas side by side, open face and overlapping on a platter.
7. Divide the egg mixture equally between the tortillas and top with salsa and a squeeze of lime juice.
8. Grab, fold, and eat right away.
9. Or build your own taco: lay a tortilla, open face, in one hand.
10. Spoon on some egg mixture, then top with salsa and a squeeze of lime juice.
11. Fold and eat right away.

unsalted butter, eggs, green chiles, corn tortillas, lime wedges

Taken from www.epicurious.com/recipes/food/views/scrambled-eggs-with-roasted-new-mexico-green-chiles-394015 (may not work)