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Southwestern Scramble

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1/2 cup tomatillo salsa
1/4 cup chopped fresh cilantro
1 tablespoon butter
2 corn tortillas, cut into 1/2-inch strips
4 oz. chorizo sausage, casings removed
6 large eggs
2 tablespoons milk
1/2 cup shredded mexi-cheese

Sour Cream
1 medium avocado, pitted and sliced

 

Melt butter in large skillet over medium-high heat. Add tortillas and saute until brown, about 3 minutes. Using slotted spoon, transfer tortillas to a plate. Add chorizo to skillet and cook at medium until browned, breaking up with spoon, about 12 minutes. 

Add eggs and cilantro to the skillet. Cook until eggs are softly set and then return tortillas to pan, stirring to combine. Season with salt and pepper. Once almost cooked to desired consistency, mix in cheese and salsa until just heated through.

Transfer to individual plates and top with sour cream and avocado slices. 

 

 

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