Scrambled Tortilla Eggs

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.

Scrambled Tortilla Eggs

by 4  people

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Servings: 4
Prep Time: 10 mins
Total Time: 20 mins
Related Categories: Breakfast and Brunch, Eggs
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  • 8   
    eggs, beaten
  • 1   cup 
    Pace® Picante Sauce
  • 2   tablespoons 
    butter OR margarine
  • 1   cup 
    shredded Monterey Jack cheese (about 4 ounces)
  • 1   cup 
    crumbled tortilla chips
  • 1   
    large avocado, peeled, pitted and sliced
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.

The contrast in temperature between the hot eggs and the cool avocado makes this dish spectacular. If you like, you can slice the avocado, squeeze a bit of lemon juice over it to keep it from turning brown, and chill until the eggs are ready.
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