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Acapulco Eggs

Acapulco Eggs

A new twist on classic scrambled eggs. This quick and easy dish is chock-full of antioxidants and has a spicy, south-of-the-border kick. Great for breakfast or brunch.


  • 1 (14.5 ounce) can Del Monte® Diced Tomatoes with Onion and Garlic
  • 3 corn tortillas, cut into 2-inch strips
  • 2 tablespoons butter or margarine
  • 1 cup shredded cooked chicken or turkey
  • 1/2 cup green bell pepper strips
  • 6 eggs, beaten
  • 1/2 cup shredded low-fat Monterey jack cheese
  • (Optional) cilantro
  • (Optional) green onions


  1. Cook tortillas in butter in large skillet until golden. Remove and set aside.
  2. Drain tomatoes, reserving liquid. Add liquid to skillet; cook over high heat for 3 minutes, stirring frequently.
  3. Stir in tomatoes, chicken and bell pepper; heat through. Reduce heat to low; add tortillas and eggs.
  4. Cover and cook for 4 to 6 minutes or until eggs are set.
  5. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted.
  6. Garnish with chopped cilantro or green onions, if desired.

Prep time: 10 min | Cook time: 15 min | Serves: 4


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