Eggs Scrambled with Tortillas, Beans and Salsa

Preheat a broiler. Place the poblano chili on a pan and place under the broiler. Broil, turning as necessary, until charred on all sides. Remove from the broiler and let cool for 5 minutes, then remove the charred skin by peeling it away while holding the chili under cold running water. Cut into small strips.

Stack the corn tortillas and cut them in half. Cut the halves into narrow triangular strips. In a nonstick frying pan over medium heat, warm the corn oil. Add the tortilla pieces and saute until slightly crisp, about 30 seconds. Using tongs or a slotted spoon, transfer to paper towels to drain. Reserve the pan and oil.

In a small saucepan over medium heat, reheat the refried beans; keep warm.

In a clean frying pan over medium heat, toast the flour tortillas until lightly browned on both sides; keep warm.

In the frying pan used for the corn tortillas over medium heat, saute the onion in the residual oil until just tender, about 3 minutes. Add the corn tortilla strips, poblano, jalapeno and chopped cilantro. Sauté briefly, then add the beaten eggs and the salt and stir with a wooden spoon for 10 seconds. Add 1/2 cup of the cheese and continue to stir until the eggs are just set yet still tender and moist, 15-20 seconds longer.

Divide the eggs evenly among warmed individual plates. Place a spoonful of the refried beans alongside the eggs and sprinkle with the remaining 1/2 cup cheese. Garnish with the cilantro sprigs and serve with the salsa and flour tortillas.