Cheesy Breakfast Tacos with Charred Green Pepper and Smoky Crema

These breakfast tacos are a delicious way to start your day. Buttery scrambled eggs are stuffed into warm tortillas with melted cheese, then topped with fresh pico de gallo, charred green pepper and a smoky crema. A squeeze of lime adds the perfect finishing touch.

This recipe comes together in just 30 minutes, making it an ideal weekend brunch or even a quick dinner. The combination of creamy eggs, smoky peppers and tangy pico de gallo is irresistible.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Dice the tomato, red onion and cilantro. Combine in a bowl with a squeeze of lime juice and a pinch of salt to make pico de gallo. Set aside.
2. Slice the long green pepper into thin rings. Heat 1 teaspoon cooking oil in a skillet over high heat. Add pepper rings and cook until charred on both sides, about 3-4 minutes. Remove and set aside.
3. In a small bowl, mix the sour cream and smoky red pepper crema. Set aside.
4. Crack the eggs into a bowl and whisk until frothy. Season with salt and pepper.
5. In a non-stick skillet, melt 2 tablespoons butter over medium heat. Add the eggs and cook, stirring gently, until soft scrambled. Remove from heat.
6. Warm the flour tortillas in a dry skillet or microwave until pliable.
7. Sprinkle some Monterey Jack and Mexican cheese blend onto each tortilla. Divide the scrambled eggs among the tortillas.
8. Top each taco with charred green pepper rings, pico de gallo and a drizzle of the smoky crema. Garnish with extra cilantro if desired. Serve with lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Just warm them before filling to prevent cracking.

How do I make the smoky crema if I don't have smoky red pepper crema?

Mix sour cream with smoked paprika and a pinch of cayenne for a similar flavor.

Can I prepare the pico de gallo ahead of time?

Absolutely. Store it in the refrigerator for up to 2 days. Drain excess liquid before using.