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- 1 tablespoon butter
- 8 green onions, thinly sliced
- 1 jalapeno pepper, minced
- 2 cups corn kernels
- 1 teaspoon salt
- 10 large eggs
- ½ cup Mexican cream (or ½ cup sour cream with 2 tablespoons water)
- 3 cups broken tortilla chips
- 2 ounces queso fresco cheese for garnish
- ½ cup diced cilantro for garnish
View Full Recipe at Everyday Southwest
