Green Chile Breakfast Tacos

Here is your new favorite breakfast taco! Green Chili Breakfast Tacos! roasted hatch chillies, sweet potatoes, poached eggs all tucked in a crispy cheesy warm tortilla. These late summer hatch chilies make a delicious alternative to the usual breakfast taco.

Ingredients

• Green Chilis: For that classic southwest breakfast tacos Hatch chilis are the best when in season which lasts a short time between July and September. Alternatively mild Anaheim chilis or spicy Poblano peppers are excellent substitutes.
• Sweet Potatoes: Dice some sweet potatoes for body, richness and touch of sweetness.
• Cheese: Cotija cheese is the best cheese for this recipe, parmesan has similar flavor but I have not tried it in this recipe. To use cotija simply grate and toast on a warm pan until melted, then slap on a tortilla for a cheesy delicious crispy taco.
• Tortillas: Ive used gluten free almond flour tacos and in the past I’ve made it with flour tortilla both work well Just make sure they’re warmed, soft, lightly toasted, perfect to hold all the goodies.
• Eggs: Scrambled, poached or fried, any way you like your eggs cooked.
• Spices: cumin, paprika, oregano, black pepper provides earthy, smoky, herbaceous flavor without overpowering.
• Toppings: sliced avocado, hot sauce, lime, drained pico, sour cream are excellent toppings to add to our tacos. You don’t need all, just a couple well balanced will do!

Step 1

1. Prep the Peppers:
   • Preheat your broiler to high. Use a non stick baking sheet or line a baking sheet with parchment paper.
   • Place the green chilis on the baking sheet and broil for 6-8 minutes until they start to blister. Rotate the chilis using tongs and broil for another 6 minutes until they are blisters all over.
   • Transfer the peppers to a heatproof bowl and cover with a plate. Let them steam for 10-15 minutes for easy peeling.
   • Once cooled, peel the skin and, discard the seeds, ribs, and stems. Slice the peppers into strips.

Step 2

1. Roast the Sweet Potatoes:
   • While the peppers are resting, preheat the oven to 400°F/220°C.
   • Dice the sweet potatoes , add them to a large mixing bowl. Toss them with cumin, paprika, oregano, avocado oil, kosher salt and black pepper until well coated.
   • Spread the potatoes evenly on the pan and roast for 20-25 minutes, or until golden and crispy.

Step 3 and 4

1. Cook the Eggs
   • Poach/ fry or cook your eggs the way you like them. Set aside and keep warm.
2. Toast the Tortilla
   • warm the pan over low-medium heat, add a handful of finely grated cotija cheese directly on to the pan. Once the cheese starts to melt place a tortilla and gently press the down so the cheese sticks to the tortilla cook for a few seconds or until the cheese starts to brown. Using a spatula carefully flip the tortilla and cook/warm on the other side. Cook all the tortilla with the cheese and keep warm.

Assemble

• Place a few strips of toasted pepper into each cheesy warm tortilla.
• Add a portion of the roasted sweet potatoes on top with cooked eggs of your choice.
• Top with optional ingredients like avocado slices, sour cream, fresh cilantro, chopped pico, squeeze of lime or as desired.