Blackened Jalapenos with Eggs and Cheese

• 6 tablespoons unsalted butter
• 10 large eggs, whisked together
• 4 ounces grated or shredded jalapeno jack cheese (about 1 cup)
• 6 jalapeno chiles, stemmed, dry-roasted (page 154), and coarsely chopped
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Chopped fresh cilantro leaves, lime wedges

1. Preheat a large, heavy skillet over medium-low heat.
2. Melt the butter, then pour in the eggs immediately after.
3. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes.
4. Fold in the cheese and chiles during the final minute of cooking.
5. Remove from the heat and eat right away.
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.
8. Sprinkle with chopped cilantro and a squeeze of lime juice.
9. Grab, fold, and eat right away.
10. Or build your own taco: lay a tortilla, open face, in one hand.
11. Spoon on some egg mixture, then top with salsa, a sprinkling of cilantro, and a squeeze of lime juice.
12. Fold and eat right away.

unsalted butter, eggs, jack cheese, jalapeno chiles, corn tortillas, cilantro

Taken from www.epicurious.com/recipes/food/views/blackened-jalapenos-with-eggs-and-cheese-394012 (may not work)