Corn tortilla strips, green chiles and cheese turn ordinary scrambled eggs into this Southwestern Scramble. Top with salsa, avocado and green onions for an appealing presentation.
8 large eggs, well-beaten
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
1 cup (4 ounces) shredded Mexican blend cheese - divided use
2 tablespoons diced green chiles
1/8 teaspoon ground black pepper
Nonstick cooking spray
2 medium or 3 small corn tortillas, cut into thin strips
Mild salsa, chopped avocado and/or sliced green onions (optional)
1 (15-ounce) can black beans, rinsed and drained (optional)
- Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
- Spray large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
- Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve with beans.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.