Ingredients

• 1 plum tomato, diced
• 1 teaspoon minced yellow onion
• 1/2 teaspoon chopped fresh cilantro
• 1/2 jalapeno, seeds and membranes removed, finely diced
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil, divided
• 2 (6-inch) corn tortillas
• 1 (2-ounce) link smoked chorizo, chopped
• 2 scallions, chopped
• 3 large eggs, lightly beaten
• 1 ounce Monterey Jack cheese, coarsely grated
• Kosher salt and freshly ground black pepper

Instructions

1. For the salsa:
2. In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
3. For the scramble:
4. In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
5. Serve the scramble on top of the fried tortilla and scatter salsa over top.