Crunchy Breakfast Tacos

Contributed By: sewinlove
Pampered Chef

Here is an interesting twist on breakfast that the whole family will enjoy. A quick blender salsa is added to eggs after they are soft-set.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Breakfast & Brunch

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Ingredients

TOMATI LLO SALSA
8 oz (250 g) tomatillos (about 3 medium
Tomatillos), husks removed
1 Jalapeno pepper, stemmed
'/4 cup (50 mL) fresh cilantro -
1/2 tsp (2 mL) salt
TACOS
'/4 cup (50 mL) chopped fresh cilantro
1 Tomato
8 Hard taco shells
1 cup (250 mL) shredded Mexican cheese
Blend, divided
6 Eggs
2 tbsp (30 mL) water
1 tbsp (15mL) butter

Preparation

1. Preheat oven to 350°F (180°C). For salsa, bring water to a boil in (2-qt./1.8-L) Saucepan. Add

tomatillos and jalapeno pepper; cook 5-8 minutes or until tomatillos are tender.

2. Meanwhile for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.

3. To finish salsa, transfer tomatillos from Saucepan to blender container using Slotted Spoon.

Remove jalapeno pepper from Saucepan; test for spiciness (see Chef's Corner). Add desired

amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend

2 seconds or until cilantro is coarsely chopped.

4. To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese.

Bake 5-6 minutes or until cheese is melted. Remove from oven.

5. As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in (10-in./2s-cm)

Skillet; heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes

or until eggs begin to set. Add '14 cup (50 mL) of the salsa; cook 1-2 minutes or until eggs are

completely set.

6. To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato.

Serve with remaining salsa.

Cook's Notes

CHEF'S CORNER Tomatillos are also referred to as "husk tomatoes" because of their papery outer skins. Tomatillos are quite tart and are typically cooked before using. When buying tomatillos, the husks should be fresh looking, not brown and wrinkled. The fruit should be firm to the touch and not "splitting" the husk. .The heat level of jalapeno peppers can . vary widely. To test for spiciness, cut off and taste the end. It's best to add the jalapeno pepper coo$,ervatively; it's far easier to spice up a mild salsa than to try to reduce the heat ante too much has been added. To save even more time in the morning, substitute prepared salsa verde for the tomatillo salsa.