Go Back
Breakfast tacos have become a staple in morning cuisine, celebrated for their versatility and the myriad of flavors they can showcase. With a perfect balance of savory ingredients wrapped in a warm tortilla, breakfast tacos offer a satisfying start to the day. Among the many variations available, Smoky Hatch Chili Breakfast Tacos stand out with their unique flavor profile, featuring the delightful combination of smoky Hatch green chilies, creamy scrambled eggs, and an array of fresh toppings. This recipe is designed for those busy mornings when you need something quick yet delicious, as well as for leisurely brunches where you can savor each bite.

Smoky Hatch Chili Breakfast Tacos

Start your day right with Smoky Hatch Chili Breakfast Tacos! These flavorful tacos feature smoky Hatch green chilies, creamy scrambled eggs, and a medley of fresh toppings, making them perfect for busy mornings or leisurely brunches. Embrace the versatility of breakfast tacos with this easy recipe that celebrates rich flavors and satisfying textures. Enjoy a delicious and nutritious meal that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

For the Smoky Hatch Chili Sauce:

4 medium Hatch green chilies, roasted, peeled, and chopped

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cumin

1 cup diced tomatoes (canned or fresh)

Salt and pepper to taste

1 tablespoon olive oil

For the Tacos:

8 small corn or flour tortillas

6 large eggs

1/4 cup milk

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Smoky Hatch Chili Sauce:

    - In a medium skillet, heat 1 tablespoon of olive oil over medium heat.

      - Add the diced onion and sauté until translucent, about 5 minutes.

        - Stir in the minced garlic, smoked paprika, and cumin; cook for another minute until fragrant.

          - Add the chopped Hatch chilies and diced tomatoes into the skillet. Cook for 7-10 minutes, until the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat and set aside.

            Scramble the Eggs:

              - In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

                - In a non-stick skillet, add a small amount of butter over medium heat. Pour in the egg mixture and gently stir with a spatula.

                  - Cook until the eggs are just set but still creamy, about 4-5 minutes. Don’t overcook; they should be fluffy and soft. Remove from heat.

                    Warm the Tortillas:

                      - In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side until they are pliable. Alternatively, you can wrap them in foil and heat in a preheated oven at 350°F (175°C) for about 5 minutes.

                        Assemble the Tacos:

                          - On each tortilla, layer some scrambled eggs, a generous spoonful of the smoky Hatch chili sauce, and a sprinkle of shredded cheese.

                            - Top with slices of avocado and fresh cilantro for added flavor.

                              Serve:

                                - Serve the tacos warm with lime wedges on the side for squeezing. Enjoy your Smoky Hatch Chili Breakfast Tacos!

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