1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
3/4
cup shredded Cheddar cheese (3 oz)
1
medium tomato, chopped
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Steps
1
In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
2
Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
3
In small bowl, beat eggs and chiles with fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.
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For a little more spice, try using pepper Jack cheese instead of Cheddar.
Garnish with chopped green onions.
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