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Cheesy Breakfast Tacos with Charred Green Pepper, Pico de Gallo & Smoky Crema Recipe

Cheesy Breakfast Tacos with Charred Green Pepper, Pico de Gallo & Smoky Crema recipe
HelloFresh

We firmly believe that tacos have a place at every meal, so we’re over the moon about this brunchy version. Get this: We stuff buttery scrambled eggs into warm, cheesy tortillas, then top with fresh pico de gallo. Add a squeeze of zesty lime and a drizzle of smoky crema for a delicious bite of tacos anytime.

Ingredients

1 unit Tomato
1 unit Yellow Onion
¼ ounce Cilantro
1 unit Lime
1 unit Long Green Pepper
1 tablespoon Southwest Spice Blend
6 unit Flour Tortillas
½ cup Mexican Cheese Blend
4 unit Eggs
2 tablespoon Smoky Red Pepper Crema
1 teaspoon Cooking Oil
2 tablespoon Butter
Salt
Pepper

Method

1
• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry
2
produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you
3
have 2 TBSP (4 TBSP for 4 servings). Roughly chop half the cilantro (all for 4). Quarter
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lime. Halve, core, and thinly slice green pepper into strips.
5
• In a small bowl, combine tomato, minced onion, chopped cilantro, and lime juice to
6
taste. Season with salt and pepper.
7
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green
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pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in
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half the Southwest Spice Blend (all for 4 servings) and a splash or two of water until
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veggies are coated. Season with salt and pepper. Cook until water has evaporated,
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1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
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• Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle with Mexican
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cheese blend. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let
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these bake too long—they should be soft, not crisp.
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• Crack eggs* into a large bowl; whisk until combined. Season generously with salt
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and pepper. Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for veggies over
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medium heat. Add eggs; cook, gently stirring in a figure-eight pattern, until curds
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form and eggs are cooked to preference. Remove from heat.
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• Divide cheesy tortillas between plates; fill with eggs and veggies. Top tacos with
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pico de gallo and smoky red pepper crema. Serve with any remaining lime wedges
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on the side.
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Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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