Cheesy Breakfast Tacos
with Charred Veggies, Pico de Gallo & Smoky Crema (2 servings)
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.
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
Red Onion
1 unit
Long Green Pepper
1 unit
Roma 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
Pepper Jack Cheese
(Contains Milk)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
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.
In a small bowl, combine tomato, minced onion, cilantro, and as much lime juice as you like. 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 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.
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.
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.
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.