Egg, Green Chile and Cheese Breakfast Tacos

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Cilantro, leaves
  • 1 pinch Garlic powder
  • 1 Green chile
  • 1/2 tsp Lime, zest

• Refrigerated

  • 3 Eggland's best eggs + 1 egg white, whole

• Condiments

  • 1/2 tsp Honey
  • 1 tsp Lime juice

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 4 Corn tortillas

• Dairy

  • 2 tbsp Cheddar or monterey jack cheese plus
  • 1/4 cup Greek yogurt, plain non fat
  • 1 tbsp Milk

Found on reciperunner.com

Description

Ingredients

• 3 whole Eggland’s Best eggs + 1 egg white
• 1 tablespoon milk
• ½ of a 4 ounce can diced green chiles, save the remaining chiles for the crema
• Salt, pepper and hot sauce to taste
• 2 tablespoons shredded cheddar or Monterey Jack cheese plus extra for topping
• 4 corn tortillas
• ¼ cup plain non-fat Greek yogurt
• ½ teaspoon lime zest
• 1 teaspoon lime juice
• ½ of a 4 ounce can diced green chiles, uses the remainder from the taco filling
• 1 tablespoon cilantro leaves, chopped
• ½ teaspoon honey
• ¼ teaspoon cumin
• pinch of garlic powder
• salt and pepper to taste

Directions

• Add all of the Cilantro Lime Crema ingredients to a blender and blend until smooth.
• Pour the crema into a small bowl, cover and refrigerate until ready to serve.
• In a medium sized bowl or glass measuring cup, whisk together the Eggland’s Best eggs, milk, green chiles, salt, pepper and hot sauce.
• Heat a medium sized skillet sprayed with cooking spray over medium-low heat.
• Pour in the egg mixture and stir it around constantly with a rubber spatula until the desired doneness.
• Remove from the heat and stir in the shredded cheese until it melts.
• Divide the filling evenly into 4 warmed corn tortillas and top with the cilantro lime crema.
• Serve immediately.