Serves 6

Prep time 10 min.

Cook time 15 min.

Ingredients

2 Tbsps. butter [or margarine]

3 corn tortillas, cut into thin strips (about 1/4-inch wide and 2-inches long)

1 green bell pepper, cut into thin strips

1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Green Chilies

1 cup shredded cooked chicken breast [or turkey]

8 eggs, beaten

½ cup shredded low fat Monterey Jack cheese [or sharp Cheddar]

chopped green onion [or cilantro], optional

Directions

  1. Melt butter in a medium skillet over medium heat. Add tortilla strips and cook 4 minutes or until golden, stirring occasionally. Set aside.

  2. Increase heat to medium high. Cook bell pepper strips in same skillet 1 to 2 minutes or until lightly brown on edges. Drain tomatoes reserving juice. Add reserved juice. Bring to a boil over medium-high heat; cook 3 minutes or until almost evaporated.

  3. Stir in diced tomatoes and chicken; cook 1 minute. Reduce heat to medium low; sprinkle with tortilla strips and pour eggs evenly over the top.

  4. Cover and cook 8 to 9 minutes or until eggs are set. Remove from heat, and sprinkle with cheese. Let stand, uncovered, 5 minutes for cheese to melt.

  5. Cut into 6 wedges and sprinkle with green onions or cilantro, if desired.

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