- 3 large ripe avocados
- ¾ cup crumbled Tropical Queso Fresco, divided
- 2 Tropical chorizo Mexicano (Or your favorite Tropical Chorizo)
- 1 tablespoon butter or vegetable oil
- 3 large eggs
- ¼ teaspoon salt
- ¼ cup sliced scallions or chives
- Pico de Gallo
- Tropical Crema Mexicana
Cut each avocado in half; remove pits. Scoop out some avocado to make a large hole. Spoon ¼ cup Queso Fresco inside avocado halves. Set aside.
Remove casings from chorizos; crumble chorizo. In 10-inch skillet over medium heat, cook crumbled chorizo until well browned, stirring frequently. Remove to plate.
In large bowl beat eggs with salt. In same skillet over medium heat, in hot butter or oil, scramble eggs, stirring until cooked through. Spoon into avocado halves with chorizo and Queso Fresco. Serve with pico de gallo and crema.
Makes 6 avocado halves.