Description

Start your morning with these easy Green Chili Breakfast Tacos! Warm toasted flour tortillas are filled with smoky, roasted green chilis, crispy browned cotija cheese, fluffy scrambled or fried eggs, and savory roasted potatoes. Enjoy these spicy and flavorful tacos for breakfast or brunch any day of the week!

Ingredients

Scale

4 Hatch chili peppers (may sub for Anaheim or Poblano peppers)
1 ½ lb gold potatoes, diced (3-4 medium) (may sub for shredded hashbrowns or hashbrown patties)
1 tbsp avocado oil or olive oil
3/4 tsp kosher salt, plus more to taste
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cracked black pepper, plus more to taste
10 oz cotija cheese, finely grated
8 6-inch flour tortillas
8 eggs
Optional toppings: sour cream, cilantro, hot sauce, avocado, red onion

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Instructions

Prepare the Peppers:
1. Preheat your broiler to high. Optionally line a baking sheet with aluminum foil for easier cleanup. Place the peppers on the sheet and broil for 6 minutes. Flip them using kitchen tongs, and continue broiling for another 4-6 minutes until they are blistered and blackened.
2. Transfer the peppers to a heatproof bowl and cover with a lid or plate. Let them steam for 10-15 minutes. Start the potatoes at this time.
3. Once cooled, peel off the skins, then remove the seeds, ribs, and stems and discard them. Halve the peppers lengthwise and set aside.
  - Pro Tip: Chili peppers contain capsaicin, which can cause a burning sensation on the skin. To help avoid this, wear a pair of clean kitchen gloves while handling the peppers.
Roast the Potatoes:
1. While the peppers are steaming, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. On a parchment-lined sheet pan, toss the diced potatoes with oil, salt, cumin, paprika, and pepper until well coated. Spread the potatoes evenly on the pan.
3. Roast for 25-30 minutes, or until the potatoes are golden and crispy.
  - Alternative: Instead of diced potatoes, you can use traditional hashbrowns or hashbrown patties. Cook according to the package instructions until crispy, then use as you would the roasted potatoes in the tacos.
Brown the Tortillas:
1. While the potatoes are roasting, heat a dry skillet over medium heat. Place tortillas in the skillet, one or more at a time, without overlapping. Toast for about 1 minute on each side, until splotchy brown spots appear. The tortillas should remain soft, not brittle.
2. Stack the tortillas on a plate and cover with a clean kitchen towel or place in a tortilla warmer to keep them warm.
Cook the Eggs, and Toast the Peppers and Cheese:
1. Ideally, use two skillets for efficiency -- one for the cheese and peppers and a second for the eggs. If using one skillet, cook the eggs first, then remove and set aside. Use the same skillet to toast the peppers and cheese.
2. In the first skillet, add a small amount of cooking oil, pan spray or butter and cook the eggs -- frying or scrambling to your preference.
3. To a dry second skillet, over medium heat add a generous handful of cotija cheese (1.25 oz). Lay one of the reserved green chili halves over the top of the cheese. Once the cheese begins to brown at the edges, flip it and toast the opposite side.
Assemble the Tacos:
1. Into each warm tortilla add a toasted pepper and cheese.
2. Divide the roasted potatoes among the tortillas.
3. Top each taco with eggs.
4. Add any optional toppings like sour cream, cilantro, hot sauce, avocado, or red onion.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 2 tacos
Calories: 717
Sugar: 5 g
Sodium: 2082 mg
Fat: 33 g
Saturated Fat: 14 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 63 mg