Ingredients:
8 large eggs
1/2 cup chopped red bell pepper
1 4-ounce can diced green chiles, drained
1/2 cup chopped yellow onion
Kosher salt and freshly ground black pepper
1/4 cup Ricos Gourmet Nacho Cheese Sauce
2 roma tomatoes, seeded and chopped
½ cup crushed Ricos Original Nacho Chips
Cooking Instructions:
1.In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.
2.Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
3.Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine.
4.Add the nacho cheese sauce and combine and cook until most of the moisture is cooked out and then remove from the heat. Stir in the tomatoes and the crushed nacho chips. Serve immediately