These are no ordinary scrambled eggs...they get a burst of bold flavor from picante sauce, crunch from tortilla chips and some creaminess from cheese and avocado. Give them a try...they're ready in a snap and they're really good.
What You'll Need
8 eggs, beaten
1 cup Pace® Picante Sauce
2 tablespoons butter
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces tortilla chips (about 1 cup crushed)
1 large avocado, pitted, peeled and sliced
1 cup Pace® Picante Sauce
2 tablespoons butter
1 cup shredded Monterey Jack cheese (about 4 ounces)
3 ounces tortilla chips (about 1 cup crushed)
1 large avocado, pitted, peeled and sliced
How to Make It
- Stir the eggs and 2 tablespoons picante sauce in a medium bowl.
- Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist. Stir in the cheese and tortilla chips.
- Heat the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Spoon the picante sauce over the eggs. Top with the avocado. Serve immediately.
