Scrambled Tortilla Eggs

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.

by 4  people
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Breakfast and Brunch, Eggs
Recipe from Pace Salsa & Picante
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
20 mins

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
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
20 mins
by 4  people
add your rating
add a comment

Related Categories:

Breakfast and Brunch, Eggs
Ingredients
  • 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
Related Video
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Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
Stir the eggs and 2 tablespoons picante sauce in a medium bowl.
2. 
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.
3. 
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.
Tip:
1. 
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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