Rachael Ray Tex-Mex Scrambled Eggs Recipe With Avocado Cream

Ingredients

• 1/2 small white onion, small diced
• 1/2 – 1 jalapeño, seeded and diced
• 1 garlic cloves, grated or minced
• Salt, about 1 1/2 teaspoons
• Juice of 1-2 limes, about 3 Tablespoons
• 4 tomatillos, husked, cleaned and chopped
• 1 small handful cilantro, plus some to garnish
• Pinch of ground cumin
• Splash of green hot sauce, to taste, optional
• 1 Hass avocado, pitted and peeled
• Juice of 1 lime
• Pinch of cumin
• 1 cup plain Greek yogurt
• Salt and pepper
• 4 corn tortillas
• Drizzle of olive oil
• 4-6 oz Mexican chorizo, removed from its casing
• 5-6 eggs, scrambled in a bowl
• 1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded
• 2 scallions, thinly sliced
• Pickled jalapeno rings, mild or hot