INGREDIENTS:3 cupsred bell pepper, diced
3 cupsgreen bell pepper, diced
2 ½ cups onion, chopped
1 cupbutter, divided
3 cupspepper Jack cheese,shredded
8 (4 lbs.)California avocados
1/3 cuplemon juice
24 flour tortillas, about 11 inches in diameterDIRECTIONS:1. Saute bell pepper and onion in 2 oz. butter until soft, about 5 minutes; reserve.
2. Beat eggs with salt; reserve.
3. Cut avocado in ¼-in. dice; toss gently with lemon juice. Reserve.
4. Per order: Warm tortilla. Heat ½ Tbsp. butter in small frying pan. Ladle ½ cup egg into pan. Gently stir in ¼ cup reserved bell pepper mixture and 1/3 cup reserved avocado. Stir gently over medium-low heat until soft curds form, about 2 minutes. Spread egg mixture down the enter of the warmed tortilla; sprinkle with 2 Tbsps. cheese. Fold in top and bottom; roll up from side. SERVINGS:24 servings From:Recipe and photo from California PHOTO CREDIT:Photo Credit: