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Breakfast tacos have surged in popularity over the years, beloved for their versatility and the ability to cater to diverse palates. Originating from the culinary traditions of Texas and Mexico, these portable delights can be filled with a myriad of ingredients, ranging from scrambled eggs and cheese to beans and avocado. Among the countless variations, smoky hatch chili breakfast tacos stand out, offering a unique flavor profile that tantalizes the taste buds and elevates the morning meal.

Smoky Hatch Chili Breakfast Tacos

Discover the deliciousness of smoky hatch chili breakfast tacos, a perfect blend of flavors that transforms your morning routine. Made with roasted hatch green chilies, fluffy scrambled eggs, and fresh toppings like avocado and cheese, these tacos offer a healthy and satisfying start to your day. Learn about the significance of fresh ingredients, cooking techniques for creamy eggs, and how to assemble your tacos for maximum flavor. Enjoy this versatile dish any time of day!
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Ingredients
  

8 small corn tortillas

1 cup hatch green chilies, roasted, peeled, and diced

6 large eggs

½ cup heavy cream

½ teaspoon smoked paprika

1 cup shredded cheddar cheese

½ cup diced red onion

1 ripe avocado, sliced

Fresh cilantro, for garnish

Salt and black pepper, to taste

Olive oil or cooking spray for cooking

Instructions
 

Prepare the Toppings: Start by roasting your hatch green chilies if they are not pre-roasted. Place them on a baking sheet under the broiler until the skin blisters and blackens. Remove from the oven, cover with a towel, and let steam for about 10 minutes. Peel the skins, remove seeds, and dice the chilies.

    Scramble the Eggs: In a large mixing bowl, whisk together the eggs, heavy cream, smoked paprika, salt, and black pepper until fully combined.

      Cook the Eggs: In a large skillet, heat a drizzle of olive oil over medium heat. Pour the egg mixture into the skillet. Allow the eggs to cook gently, stirring occasionally to scramble. Add the diced hatch chilies and half of the shredded cheddar cheese once the eggs are just about set. Continue to cook until the eggs are creamy and fully cooked through, then remove from heat.

        Warm the Tortillas: In a separate pan or on a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until they are pliable and aromatic.

          Assemble the Tacos: On each tortilla, spoon a generous portion of the smoky hatch chili egg mixture. Top with diced red onion, remaining cheddar cheese, and slices of avocado.

            Garnish and Serve: Sprinkle fresh cilantro over the top for added flavor. Serve the tacos warm and enjoy with your favorite hot sauce on the side for an extra kick!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings