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

Name: Cheesy Breakfast Tacos with Charred Green Pepper, Pico de Gallo & Smoky Crema
Total time: 30 min
Yield: 2
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

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

• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry

produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you

have 2 TBSP (4 TBSP for 4 servings). Roughly chop half the cilantro (all for 4). Quarter

lime. Halve, core, and thinly slice green pepper into strips.

• In a small bowl, combine tomato, minced onion, chopped cilantro, and lime juice to

taste. Season with salt and pepper.

• 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

half the Southwest Spice Blend (all for 4 servings) and a splash or two of water until

veggies are 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.

• Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle with Mexican

cheese blend. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let

these bake too long—they should be soft, not crisp.

• Crack eggs* into a large bowl; whisk until combined. Season generously with salt

and pepper. Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for veggies over

medium heat. Add eggs; cook, gently stirring in a figure-eight pattern, until curds

form and eggs are cooked to preference. Remove from heat.

• Divide cheesy tortillas between plates; fill with eggs and veggies. Top tacos with

pico de gallo and smoky red pepper crema. Serve with any remaining lime wedges

on the side.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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