Friday, May 11, 2012

Breakfast Taquitos with Lime Chipotle Dip

Hey, sorry for the hiatus for all of you that read this (aka Laurel). I was a little busy. With my little L. She is beautiful and I love her (although I don't love all her spit up...and there is a LOT). Also, I might be a little excited to sleep again...someday. I'll get there...right?
Anyway, moving on...I haven't made a main dish for awhile, I've been blessed to have lots of people bring us food. So I've been making breakfasts and desserts like crazy. (Just to prepare you for the next few recipes...)
So I come to these. They are a little different, but delicious! Scott asked to make sure we had a ton...we did. So we froze them and will be eating them very very soon. You need to have the dip for sure. Its delish.

Photo Credit to
Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
Makes 14-16 taquitos
2 teaspoon extra virgin olive oil
12 large eggs
1/2 cups Breakstone’s Sour Cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cup grated pepperjack cheese
1/4 cup chopped roasted red bell peppers
1/4 cup sliced green onions
1/4 cup chopped cilantro
1-2 teaspoon hot sauce
16 6″ flour tortillas (I used 10" and they worked great)
cooking spray or olive oil

Lime-Chipotle Dip
1 1/2 C Breakstone’s Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.
Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.
Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture (or more if you use bigger tortillas) into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.
While taquitos are baking, coming sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Recipe Source: Our Best Bites

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