MEXICAN EGG TACOS
MAKES 4 SERVINGS.
8 eggs
1 tsp chili powder
2 potatoes, diced
1 onion, diced
1 poblano chile pepper, sliced
3 tomatoes, diced
2 tbs hot sauce
1 tbs unsalted butter
12 corn tortillas
Heat oven to 475 degrees. Separate 1 egg, set yolk aside. Whisk egg white, chili powder, and salt in a bowl until frothy. Add potatoes, onion, and poblano, toss. Coat a baking sheet with cooking spray, spread out vegetables, then coat with cooking spray. Bake until golden 30 min. Toss tomatoes and 1 tbs hot sauce in a bowl, season, set aside. WHISK egg yolk and 7 eggs with salt in a bowl until frothy. Melt butter in a skillet. Add egg mixture, cook until set. Toast tortillas in a dry skillet. Toss 1 tbs hot sauce with vegetable mixture. Divide vegetables and eggs among tortillas. SERVE with salsa & ENJOY...
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Posted by: russie2003@comcast.net
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