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In recent years, breakfast tacos have surged in popularity across the culinary landscape. Combining the classic flavors of traditional Mexican cuisine with the convenience of a handheld meal, breakfast tacos have become a go-to choice for food lovers seeking a quick yet satisfying breakfast option. Whether enjoyed at home or from a food truck, these delightful creations offer an array of flavors and textures that cater to all palates.

Hatch Chili Baked Breakfast Tacos

Discover the delicious world of Hatch Chili Baked Breakfast Tacos, a perfect fusion of traditional Mexican flavors and convenient handheld meals. This quick recipe showcases smoky Hatch green chilies, fresh ingredients, and customizable toppings, making it ideal for busy mornings or leisurely brunches. Packed with wholesome nutrients, these versatile tacos can please both meat lovers and vegetarians, ensuring a delightful start to your day. Enjoy step-by-step guidance to create this mouthwatering breakfast treat!
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Ingredients
  

8 small corn tortillas

1 cup shredded cooked chicken (or black beans for a vegetarian option)

1 cup shredded cheese (cheddar or pepper jack)

4 large eggs

1/2 cup milk

1 cup roasted Hatch green chilies, diced (fresh or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Olive oil spray

Sour cream and hot sauce, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly spray a 9x13 inch baking dish with olive oil.

    Prep the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable. Place them in the bottom of the baking dish, slightly overlapping if necessary.

      Prepare the Filling: In a mixing bowl, whisk together the eggs, milk, ground cumin, smoked paprika, salt, and pepper. Stir in the diced roasted Hatch chilies, shredded cooked chicken (or black beans), and half of the shredded cheese.

        Assemble the Tacos: Pour the egg mixture evenly over the corn tortillas in the baking dish. Top with cherry tomatoes and the remaining cheese.

          Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the eggs are set and the cheese is bubbly and golden.

            Finish and Serve: Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh diced avocado and chopped cilantro. Serve warm with sour cream and hot sauce on the side for drizzling.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings