Hatch Chile Breakfast Tacos

Name: Hatch Chile Breakfast Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Creamy Hatch Chile Sauce; 1/4 cup Greek yogurt or sour cream; 1 tablespoon fresh lime juice; 1 teaspoon McCormick® Crushed Hatch Chile Pepper; 1 tablespoon chopped fresh cilantro; Breakfast Tacos; 4 eggs; 1/4 teaspoon salt; 2 teaspoons McCormick® Crushed Hatch Chile Pepper; 1 tablespoon butter; 1/4 cup shredded cheese, such as Queso Quesadilla, Oaxaca, or Monterey Jack; 4 (6-inch) corn or flour tortillas; 4 slices bacon, crisply cooked and crumbled

By: McCormick Kitchens

Made With:

McCormick® Crushed Hatch Chile Pepper offers a balanced heat with smoky flavor that’s perfect for Tex-Mex breakfast tacos. A creamy sauce of Greek yogurt or sour cream, fresh lime juice and cilantro, and additional chile pepper is the perfect finishing touch.

Recipe Info

Prep Time:

5m
Cook Time:

15m
Ingredients:

11
Servings:

4
User Rating:

Ingredients

Creamy Hatch Chile Sauce
1/4 cup Greek yogurt or sour cream
1 tablespoon fresh lime juice
1 teaspoon McCormick® Crushed Hatch Chile Pepper
1 tablespoon chopped fresh cilantro
Breakfast Tacos
4 eggs
1/4 teaspoon salt
2 teaspoons McCormick® Crushed Hatch Chile Pepper
1 tablespoon butter
1/4 cup shredded cheese, such as Queso Quesadilla, Oaxaca, or Monterey Jack
4 (6-inch) corn or flour tortillas
4 slices bacon, crisply cooked and crumbled

Nutrition Information

(per serving)

Calories 208
Carbohydrates 13g
Cholesterol 207mg
Fiber 2g
Protein 12g
Saturated Fat 5g
Sodium 383mg
Sugar 1g
Total Fat 12g

Key products

McCormick® Crushed Hatch Chile Pepper, 1.250 oz

$5.99

Unit price: per

Instructions

For the Sauce, mix yogurt, lime juice, Hatch Chile Flakes, and chopped cilantro in small bowl. Refrigerate until ready to serve.
For the Tacos, whisk egg, salt, and Hatch Chile Flakes in small bowl until well blended. Melt butter in large skillet on medium heat. Add egg mixture, cook, stir occasionally just until set. Remove from skillet; keep warm.
Increase heat to medium-high. Sprinkle 2 tablespoons of cheese onto skillet, creating a small circle about 3 to 5 inches. Immediately place one tortilla on top of the cheese. Cook about 1 minute until the cheese is melted and lightly browned. Flip tortilla and cook 1 minute longer until toasted. Remove from skillet and place cheese-side-up on plate. Repeat with remaining tortillas.
To assemble breakfast tacos, divide cooked eggs among tortillas, placing directly on top of the cheese. Sprinkle with chopped bacon and drizzle with Hatch Chile Sauce. Sprinkle with chopped cilantro, if desired.