Green Chile Bacon Breakfast Tacos
These breakfast tacos are hearty, lightly spicy and a whole lot delicious.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Green Chile Bacon Breakfast Tacos
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
Ingredients
TO MAKE THE GREEN CHILE SAUCE: 3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
½ teaspoon cumin
½ teaspoon salt
4 ounces canned diced green chiles
½ cup sour cream
½ cup shredded cheddar cheese
TO MAKE THE EGGS: 8 large eggs
¼ cup half-and-half or milk
½ teaspoon salt
½ teaspoon pepper
1 tablespoon butter
TO MAKE THE TACOS: 8 6-inch flour tortillas
8 slices bacon
1 avocado, diced
1 Roma tomato, diced
Shredded cheddar cheese
Directions
- Cook bacon according to the package directions.
- To make the sauce: Heat a medium saucepan over medium heat.
- Add the butter and cook until melted. Add the flour and whisk until combined with the butter.
- Slowly add in the chicken broth, whisking constantly. Let it cook for 2 to 3 minutes until slightly thickened.
- Stir in the cumin, salt and green chiles. Add the sour cream and whisk until smooth. Stir in the cheese until melted.
- To make the eggs: Crack the eggs into a medium bowl. Add the half-and-half, salt and pepper, and whisk for 1 minute.
- In a medium, nonstick skillet, heat butter over medium heat. Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 6 minutes.
- To assemble the tacos: Divide the bacon and eggs between the tortillas.
- Top with avocado, tomato and cheese, then drizzle with green chile sauce. Enjoy!
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Cook bacon according to the package directions.
- To make the sauce: Heat a medium saucepan over medium heat.
- Add the butter and cook until melted. Add the flour and whisk until combined with the butter.
- Slowly add in the chicken broth, whisking constantly. Let it cook for 2 to 3 minutes until slightly thickened.
- Stir in the cumin, salt and green chiles. Add the sour cream and whisk until smooth. Stir in the cheese until melted.
- To make the eggs: Crack the eggs into a medium bowl. Add the half-and-half, salt and pepper, and whisk for 1 minute.
- In a medium, nonstick skillet, heat butter over medium heat. Add the eggs and cook until fully cooked and scrambled, stirring occasionally, about 6 minutes.
- To assemble the tacos: Divide the bacon and eggs between the tortillas.
- Top with avocado, tomato and cheese, then drizzle with green chile sauce. Enjoy!