Cheesy Breakfast Tacos

Name: Cheesy Breakfast Tacos with Charred Veggies, Pico de Gallo & Smoky Crema (2 servings)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 unit Long Green Pepper; 1 Tomato; 1/4 oz Cilantro; 1 Lime; 1 tbsp Southwest Spice Blend; 4 Egg; 6 Tortillas; 1/2 cup Pepper Jack Cheese; 4 tbsp Smoky Red Pepper Crema; 1 tsp Olive Oil; Salt; Black Pepper; 2 tbsp Butter

with Charred Veggies, Pico de Gallo & Smoky Crema (2 servings)

By Recipe0 System

We firmly believe that tacos have a place at every meal, which is why we’re over the moon about this brunchy version. You’ll stuff buttery scrambled eggs into warm, cheesy tortillas, then top them with a refreshing, homemade pico de gallo that couldn’t be easier to throw together. Squeeze with lime, then drizzle with smoky red pepper crema to your heart’s content. Taco-’bout a brunch win.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Long Green Pepper
1 Tomato
1/4 oz Cilantro
1 Lime
1 tbsp Southwest Spice Blend
4 Egg
6 Tortillas
1/2 cup Pepper Jack Cheese
4 tbsp Smoky Red Pepper Crema
1 tsp Olive Oil
Salt
Black Pepper
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 400 degrees. Wash and dry all produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper crosswise into strips.
2

In a small bowl, combine tomato, minced onion, cilantro, and as much lime juice as you like. Season with salt and pepper.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in Southwest Spice and a splash or two of water until veggies are fully coated. Season with salt and pepper. Cook until water has evaporated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
4

Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle evenly with pepper jack. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.
5

Crack eggs into a large bowl; whisk until combined. Season generously with salt and pepper. Melt 2 TBSP butter in pan used for veggies over medium heat. Add eggs to pan; cook, stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. Remove from heat.
6

Divide tortillas between plates; fill with eggs and veggies. Top with pico de gallo and smoky red pepper crema. Serve with remaining lime wedges on the side.

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