Baked Eggs with Chicken and Salsa
We love all the Ousley Ouch salsas, but find the black bean version particularly good with this simple egg dish.
We love this fresh take on a classic game-day indulgence. Chips are topped with cheese and shrimp, avocado and tomato. Finish them with Ousley Ouch's Habanero Peach Mango Salsa for a light, bright snack.
Ingredients
- 8 ounces tortilla chips
- 3 cups Monterey Jack cheese, shredded
- 3/4 pound medium shrimp, sauteed or grilled
- 1 avocado, chopped
- 1 cup Ousley Ouch Habanero Peach Mango Salsa
- 2 green onions, white and green parts thinly sliced
- 1/2 cup cilantro leaves, loosely packed
Preparation
1. Preheat oven broiler. Spread tortilla chips in a 13x 9-inch baking pan and sprinkle with half of the cheese. Arrange shrimp over cheese and cover with remaining cheese. Broil about 6 inches form heat source until cheese is melted and bubbly, 3 to 5 minutes. Remove from oven and drop avocado and spoonfuls of salsa over nachos. Top with green onions and fresh cilantro. Serve immediately.
Ousely Ouch Salsa is available at stores locally and online at ousleyouch.com
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