1-1/2 cups (6 oz.) Sargento® Chef Blends® Shredded Taco Cheese or Sargento® Fine Cut Shredded 4 Cheese Mexican
8 (7-inch) flour tortillas, warmed
Sour cream, guacamole, salsa and chopped cilantro (optional)
Melt butter in large non-stick skillet over medium heat. Add bell pepper and onion; cook 8 minutes or until softened, stirring occasionally.
Beat eggs and salt together in small bowl; add to skillet. Cook eggs 3 minutes or until soft set, stirring occasionally. Remove from heat; cool 5 minutes.
Stir in salsa, breaking eggs into chunks; stir in cheese. Spoon scant 1/2 cup egg mixture in center of each tortilla. Fold 2 sides of tortilla over filling; tuck in tortilla ends and place seam-side down in 13x9-inch baking dish coated with cooking spray. Spray tops of tortillas with cooking spray. Bake in preheated 475°F oven 12 minutes or until golden brown. Top with sour cream, guacamole, salsa and cilantro, if desired.