Breakfast Tacos                                                       

   with Fire Roasted Tomato Salsa                       

 

       Ingredients

• 1 lb Russet potatoes (about 3 medium)*

• 1 3/4 cups refried beans, homemade or store bought**

• 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved

• 6 large eggs

• 1/3 cup milk

• Salt and freshly ground black pepper

• 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)

• Fire Roasted Tomato Salsa, recipe follows

• 8 taco size flour tortillas, warmed

•  

 

       Directions

• Scrub and rinse potatoes and pierce each with a fork two times. Place in oven and heat to 400 degrees (it doesn't need to be preheated) and bake 38 minutes. Remove and cool slightly then cool completely in refrigerator (I like to do this the night before and chill them overnight. If you cut them hot they crumble). Peel cooled potatoes if desired, then cut into 1/2-inch cubes.

• Heat reserved bacon drippings in a large skillet over moderately high heat, add potatoes and season with salt and pepper to taste and saute until golden brown, tossing only occasionally to get crisp sides.

• Meanwhile, in a blender or bowl blend together eggs and milk until combined. Pour into a buttered skillet over medium-low heat, season with salt and pepper to taste and cook and scramble eggs until set.

• To assemble tacos, spread a heaping spoonful of beans into a line down center of each flour tortilla, then pile on eggs, cheese, potatoes, bacon and salsa. Serve immediately.

• *For a shortcut here you can just use the frozen diced potatoes (regular or O'brien) and cook in bacon drippings according to directions listed on package.

• **If using canned refried beans, I recommend mixing a little water into them as they always seem to be super thick. For the homemade version see this recipe here just start with a low amount of water about 1/2 cup when blending then add more as needed and omit the cheese in that recipe. I used that recipe for these tacos.

 

      Fire Roasted Tomato Salsa

 

      Ingredients:

 

      6 dried arbol chiles (a fresh jalapeño can be substituted, no toasting and soaking necessary)

      3/4 cup hot water

      1 (14.5 oz) can fire roasted tomatoes

      3 green onions, ends trimmed and remainder chopped into thirds

      1 Tbsp fresh lime juice

      1 clove garlic

      1/2 tsp granulated sugar

      2 Roma tomatoes, quartered

      1/4 cup (loose) cilantro

      Salt and freshly ground black pepper

 

     Directions:

 

      Heat a skillet over medium-high heat. Add chipotle chilies and allow to toast until black spots start       to appear, tossing occasionally, about 1 – 2 minutes. Pour in water then remove from heat and cover       with lid, allow to rest 20 – 30 minutes. Discard water. Remove stems and transfer to a blender along       with fire roasted tomatoes, green onions, lime juice, garlic and sugar. Blend until everything is well           minced. Add in Roma tomatoes and cilantro and pulse several seconds to chop. Season with salt and       pepper to taste. Store in an airtight container in refrigerator.

 

 

    Recipe source: Cooking Classy

    15.12.2015

 

 

 

    Baked Denver Omelet                                          

 

      Yield: 6 servings

 

      Ingredients

• 1/2 cup chopped red bell pepper (chop veggies small)

• 1/2 cup chopped green bell pepper

• 1/3 cup chopped yellow onion

• 2 tsp olive oil

• 1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)

• 8 large eggs

• 1/3 cup milk

• Salt and freshly ground black pepper

• 1/2 cup shredded sharp cheddar cheese

• Sliced avocados, for serving (optional)

• Chopped chives and hot sauce, for serving (optional)

 

      Directions

• Preheat oven to 400 degrees. Spray a 7 by 11-inch or 9 by 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in bottom of baking dish.

• Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.

• In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.

• Bake in preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.                                                                                                                  

 

 

 

        Source: TasteOfHome

•   5.12.2015