Charlene's Recipe

Scrambled eggs and salsa

Category: Mexican Foods

Complete in 20 minutes
Serves 4

4 large eggs
1 cup (4 oz.) shredded Monterey Jack or Cheddar cheese, divided
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp unsalted butter
3 Tbsp. salsa, any variety
4 taco shells
OPTIONAL TOPPINGS: fire roasted diced green chiles, shredded lettuce, sour cream, chopped tomatoes. taco chips and black beans

Whisk eggs in a medium bowl until evenly mixed. Stir in 1/4 cup cheese, salt and pepper.
Heat medium nonstick skillet over medium high heat. Add butter and heat until melted. Add egg mixture. Cook 30 seconds. Add salsa. Cook and stir slowly 1 minute to scramble eggs to desired consistency. Immediately remove from heat.
Fill taco shells with egg mixture. Top evenly with remaining cheese. Garnish with chiles, lettuce, sour cream and tomatoes, as desired. Serve with taco chips and black beans, if desired.