Egg-Tortilla Scramble with Avocado
This dish features Mexican Hass avocados, onion, red pepper, hot pepper sauce and Jack cheese for a Latin twist on a classic egg scramble.
12 Mexican Hass avocados
3/4 cup vegetable oil
3 pints onion, chopped
3 qt. red pepper, diced
6 dozen eggs
1 1/2 cups cilantro, chopped
3 tbsp. hot red pepper sauce
2 tbsp. salt
9 cups tortilla chips, broken
3 pints Jack cheese, shredded
1. Cut each avocado lengthwise around pit; twist halves to separate; strike pit with knife blade and pull to remove; gently scoop out flesh with spoon; dice avocado and set aside.
2. In large sauté pan, heat oil over medium-high heat. Add onion; cook and stir until almost tender. Add red pepper; cook and stir until onion begins to brown; cool.
3. In bowl, whisk together eggs, cilantro, hot sauce and salt. Stir in cooled vegetable mixture.
4. Using two or more lightly oiled sauté pans, cook and stir egg mixture until set but still soft. Stir in chips. Sprinkle cheese on top. Cover and remove from heat; let stand until cheese begins to melt, about 1 min. Serve, topped with reserved avocado. Serve with bacon strips, if desired.
Recipe by Avocados From Mexico