1 Mission avocado, sliced
3 tbsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
4 corn tortillas, cut into ½" strips
1 cup shredded chicken
2 tbsp butter
8 eggs, beaten
½ cup heavy cream
1 tsp salt
½ tsp chili powder
1 cup grated pepper jack cheese
Optional toppings: Cotija, cilantro, pico de gallo
Prep Time: 10 min
Cook Time: 20 min
Servings: 6
1 Preheat oven to 350° F
2 In a large, 10" non-stick skillet over medium heat, add olive oil. Add bell peppers and onions and sauté until just tender. Add corn tortillas and cook until soft, stirring often. Add butter and shredded chicken and cook until chicken is warm, and butter has melted.
3 In a small bowl, whisk eggs, heavy cream, salt, and chili powder together. Once the filling is prepared, add the eggs and cook, stirring with a heatproof rubber spatula until the ingredients are evenly distributed and the eggs start to set on the bottom. Add cheese and continue stirring another minute longer until the eggs are halfway cooked but still very wet on top.
4 Place entire pan on center oven rack and bake for 8-10 minutes or until eggs are completely set.
5 Top with sliced avocado, Cotija, cilantro, and pico de gallo as desired. Enjoy!
To learn more about Mission Produce, visit worldsfinestavocados.com
