Under 30 Minutes
Breakfast in a Taco
2 tablespoons canola oil, divided
4 Chi-Chi’s® Fajita Style wheat tortillas
2 cups pepper and onion hash browns
1 tablespoon butter
6 eggs, lightly beaten
1/2 cup finely sliced green onions, divided
2/3 cup crumbled queso fresco cheese, divided
Salt and freshly ground pepper
1 cup Chi-Chi’s® Salsa Verde
1. Heat oven to 375°F. Brush oil on both sides of each tortilla. Carefully press tortillas into four, shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy. Let cool in ramekins.
2. In large skillet, heat remaining oil over medium heat. Add hash browns. Cook 10 to 15 minutes or until golden brown, stirring occasionally.
3. In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup green onions, 1/3 cup queso fresco, salt and pepper. Cook 3 minutes or until eggs are just set, stirring occasionally.
4. Spoon hash browns into tortilla shells. Top with scrambled eggs, salsa, remaining green onions and remaining queso fresco.