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When it comes to cheese, the right amount can make all the difference in your Hatch Chili Baked Breakfast Tacos. For optimal meltiness without overwhelming the other flavors, aim for about one cup of shredded cheese. A combination of Monterey Jack and sharp cheddar works beautifully, as the Monterey Jack melts smoothly, while the sharp cheddar adds a punch of flavor.

Hatch Chili Baked Breakfast Tacos

Start your day with a delicious twist on breakfast using Hatch Chili Baked Breakfast Tacos. These flavorful tacos combine crispy corn tortillas filled with spicy chorizo, roasted Hatch green chiles, and creamy cheddar cheese, all baked to perfection. Perfect for busy mornings or gatherings, they're easy to prepare and satisfying to eat. Enhance your brunch experience with fresh toppings and get ready to impress your family and friends with this vibrant, hearty meal!
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Ingredients
  

8 small corn tortillas

1 cup cooked and crumbled chorizo sausage

6 large eggs

1 cup shredded cheddar cheese

1 cup diced Hatch green chiles (approximately 2-3 chiles, depending on size)

½ cup finely diced onion

½ cup finely diced bell pepper (any color)

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Sour cream, for serving

Sliced avocado, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the tacos.

    Prepare the Taco Shells: Lightly coat a muffin tin with cooking spray. Take each corn tortilla and gently press them into the cups of the muffin tin, creating a taco-shaped shell. Depending on the size of the tortillas, you may find it necessary to overlap two tortillas to fit snugly in each cup.

      Cook the Chorizo: In a large skillet heated over medium heat, add the crumbled chorizo. Cook it for about 5-7 minutes, stirring occasionally with a wooden spoon until it becomes browned and fully cooked. Once done, remove the skillet from heat and set the chorizo aside.

        Sauté the Vegetables: Using the same skillet (no need to wipe it out), add the diced onion and bell pepper. Sauté these ingredients for about 3-4 minutes, or until they are softened. Then, stir in the diced Hatch green chiles, garlic powder, ground cumin, smoked paprika, along with salt and pepper. Continue to stir until everything is well combined and heated through, approximately 2 minutes.

          Whisk the Eggs: In a large mixing bowl, crack the 6 eggs and whisk them until they are well beaten. Season with a pinch of salt and a dash of pepper. Next, fold in the cooked chorizo and the sautéed vegetable mixture, ensuring it is evenly distributed throughout the egg mixture.

            Fill the Tortillas: Spoon the egg mixture evenly into each tortilla shell, filling them about three-quarters of the way full to allow space for the eggs to expand while baking.

              Top with Cheese: Generously sprinkle shredded cheddar cheese over the top of each taco, ensuring a hearty layer that will melt beautifully during baking.

                Bake: Place the muffin tin in your preheated oven and bake for 18-20 minutes. Keep an eye on them, removing them from the oven once the egg is set and the cheese has melted and is bubbly.

                  Serve: After baking, let the tacos cool for a couple of minutes. Carefully lift them out of the muffin tin. Garnish each taco with a sprinkle of fresh chopped cilantro. Serve warm, accompanied by sour cream and slices of avocado for a refreshing contrast.

                    Enjoy: Relish your delicious Hatch Chili Baked Breakfast Tacos warm, a perfect dish for breakfast or brunch that will satisfy and delight!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings