Cheesy Breakfast Tacos with Charred Veggies and Smoky Crema

We firmly believe that tacos belong at every meal and this brunchy version proves it. Imagine warm, cheesy tortillas stuffed with buttery scrambled eggs, then topped with a refreshing homemade pico de gallo and a smoky red pepper crema. It’s a taco-licious way to start your day!

This recipe is incredibly easy to throw together. You’ll char some peppers and onions, whip up a quick pico de gallo and scramble eggs to perfection. The smoky crema adds a delightful kick. Squeeze on some lime and enjoy a brunch that’s both satisfying and fun.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper crosswise into strips.
2. In a small bowl, combine the diced tomato, minced onion, chopped cilantro and as much lime juice as you like. Season with salt and pepper. Set aside.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in the Southwest Spice Blend and a splash or two of water until the veggies are fully coated. Season with salt and pepper. Cook until the water has evaporated, 1-2 minutes. Turn off the heat. Transfer to a plate and cover to keep warm. Wipe out the pan.
4. Meanwhile, place the tortillas on a baking sheet in a single layer; sprinkle evenly with the pepper jack cheese. Bake on the middle rack until the cheese melts, 1-2 minutes. Tip: Don’t let them sit in the oven too long-the tortillas should be soft, not crisp.
5. Crack the eggs into a large bowl; whisk until combined. Season generously with salt and pepper. Melt 2 tablespoons of butter in the same pan used for the veggies over medium heat. Add the eggs and cook, stirring in a figure-eight pattern, until curds form and the eggs are cooked to your preference. Remove from heat.
6. Divide the cheesy tortillas among plates; fill with the scrambled eggs and charred veggies. Top with the pico de gallo and smoky red pepper crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. Just note that they may be smaller and more delicate, so adjust the fillings accordingly.

What can I substitute for the smoky red pepper crema?

If you don’t have smoky red pepper crema, you can mix sour cream with a pinch of smoked paprika and a little lime juice for a similar flavor.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator. Just give it a stir before serving.