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Breakfast tacos have taken the culinary world by storm, becoming a beloved morning staple across various regions, especially in the southwestern United States. Their popularity stems from their versatility, allowing for endless combinations of flavors and ingredients that cater to different palates. Among these, the Cheesy Hatch Chili Breakfast Tacos stand out as a particularly enticing option. This recipe offers a perfect balance of creaminess, spice, and freshness that can transform any ordinary morning into a flavorful fiesta.

Cheesy Hatch Chili Breakfast Tacos

Start your morning with a burst of flavor by trying these Cheesy Hatch Chili Breakfast Tacos! Combining creamy scrambled eggs, sautéed vegetables, and the unique heat of Hatch green chiles, this recipe is a delightful twist on breakfast. Each taco is packed with rich cheese, zesty toppings, and warm corn tortillas that make every bite a fiesta for your taste buds. Perfect for weekends or any day you want to elevate your breakfast routine!
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Ingredients
  

8 small corn tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup hatch green chiles, diced (fresh or canned)

4 large eggs

1/4 cup milk

Salt and pepper, to taste

1 tbsp olive oil

1/2 cup diced onions

1/2 cup diced bell peppers (red or green)

1 avocado, sliced

Fresh cilantro, for garnish

Salsa or hot sauce, for serving

Instructions
 

Prep the Ingredients: If using fresh hatch chiles, roast them over an open flame or under the broiler until the skins are charred. Peel, seed, and dice them. Set aside.

    Make the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until combined. Set aside.

      Sauté the Veggies: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onions and bell peppers. Sauté for about 5-7 minutes, until the onions are translucent and the peppers are slightly softened.

        Cook the Eggs: Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently and cook for 3-5 minutes until the eggs are scrambled but still creamy. Fold in the diced hatch chiles and half of the shredded cheese, cooking until the cheese melts. Remove from heat.

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

            Assemble the Tacos: Take a warm tortilla and place a generous scoop of the cheesy egg mixture in the center. Top with additional shredded cheese, slices of avocado, and a sprinkle of fresh cilantro.

              Serve: Fold the taco in half and serve immediately with your favorite salsa or hot sauce on the side.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4