Beat the eggs and 1/4 cup salsa in a medium bowl with a fork or whisk.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. Serve with the avocado and remaining salsa.
8 egg1 cup Pace® Chunky Salsa2 tablespoons butter1 cup shredded Monterey Jack cheese (about 4 ounces)3 ounces tortilla chips, crushed (about 1 cup)1 large avocado, pitted, peeled and sliced
Stuffed with vibrant pesto flavors, these ...
Are you craving a mouthwatering bowl of ho...
Ordinary scrambled eggs get a burst of bol...
Lemon juice, vodka, Worcestershire and hot...