Type: Breakfast, Tacos
Prep Time: 15 min.
Cook Time: 30 min.
Ready in: 45 min.
Servings: 6
For delicious weekend mornings! Set up a toppings bar for custom tacos - and pair with Bloody Marys!
Directions
Cook chorizo in a 12-inch nonstick skillet over medium heat 8 min., breaking up with wooden spoon. Transfer chorizo to a bowl and reserve.
Add potatoes and 1 tbsp oil to the skillet and stir to combine. Cover and cook 10–15 min. until tender, stirring occasionally. Transfer potatoes to same bowl as chorizo.
While potatoes cook, in a large bowl, whisk the eggs, 1 cup shredded Beemster Hatch Pepper, milk, chili powder, and salt.
Wipe out the skillet. Heat the remaining 1 tbsp oil in the same skillet over medium-low heat and add the egg mixture. Cook until desired doneness, stirring occasionally, about 6–8 min. Remove skillet from heat and stir in the chorizo mixture.
Heat tortillas. Divide filling among the tortillas. Sprinkle the remaining 1 cup Beemster Hatch Pepper on the tacos.
Garnish tacos with avocados and pico de gallo.
Ingredients
1/2 lb (227g) fresh Mexican-style chorizo sausage
1 large Yukon Gold potato, scrubbed and cut into ½-inch cubes
2 tbsp olive oil, divided
6 large eggs
2 cups (225g) shredded Beemster Hatch Pepper cheese, divided
1/4 cup (60mL) whole milk
1 tsp chili powder
12 taco-size corn tortillas
2 avocados, sliced
1/2 cup (130g) pico de gallo
How to make breakfast tacos with Hatch Pepper Gouda!
