In a cast iron skillet, place 1 cup tortilla chips, ¼ cup roasted red pepper, ½ cup scrambled eggs and ½ cup cheese.
Bake in a 350°F oven for 8 to 10 minutes or until cheese is completely melted.
Remove skillet from oven and garnish with ½ cup avocado, 2 tablespoons Fresno peppers, ¼ cup Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce, 2 tablespoons
cilantro and three lime wedges.
1 qt tortilla chips, blue corn
1 cup roasted red peppers, small dice
2 cups egg(s), soft scrambled
2 cups cheese, Chihuahua, shredded
2 cups avocado, charred, diced
1/2 cup pepper(s), fresno, sliced
1 cup Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce