Cheesy Breakfast Tacos
with Charred Veggies, Pico de Gallo & Smoky Crema
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
1 tablespoon
Southwest Spice Blend
4 unit
Eggs
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
3 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Smoked Paprika
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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, cilantro, and lime juice to taste. Season with salt and pepper. In a separate small bowl, combine 2 tsp paprika (4 tsp for 4 servings) and sour cream. 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 crema. Serve with any remaining lime wedges on the side.
