Southwestern Toma Scramble
Serves 4
High heat oil for deep frying (rice bran or peanut work well)
4 corn tortillas, halved
12 eggs
¼ cup chopped fresh cilantro
1 ½ teaspoons ground cumin
½ teaspoon chili powder
4 ounces Point Reyes Toma, shredded, divided
1 tablespoon olive oil or butter
¼ cup diced yellow onion
2 jalapeños, minced
½ red bell pepper, diced
2 scallions, sliced, for garnish
Heat oil in heavy large saucepan to 375°F. Add tortilla halves and fry until golden brown and crisp, turning occasionally, about 2 minutes. Transfer to paper towels to drain. Beat eggs, cilantro, cumin, chili powder and half the shredded Toma in a bowl. Crumble in 4 tortilla halves. Season with a pinch of salt and pepper. Let stand about 5 minutes. Meanwhile, heat olive oil in large non-stick skillet over medium heat. Add onion, jalapeños and red pepper. Cook 2-3 minutes, until vegetables begin to soften. Add egg mixture and cook until just set, stirring frequently, about 3 minutes.
Serve eggs hot, sprinkled with remaining Toma, and garnished with scallions.