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Recipe

Scrambled Egg Tacos with Potato, Poblano, and Avocado

Servings: 6

While you can serve this dish for breakfast, it’s also satisfying enough for a springtime supper.

Ingredients

  • Kosher salt
  • 1/2 lb. Yukon Gold potatoes, cut into 1/4-inch dice
  • 2 poblano chiles
  • 1 large avocado, cut into 1/4-inch dice
  • 2 Tbs. fresh lime juice
  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 6 eggs, beaten
  • Freshly ground black pepper
  • 1/4 cup finely chopped white onion
  • 6 oz. queso blanco, crumbled
  • 2 Tbs. chopped fresh cilantro, plus leaves for sprinkling
  • 6 8-inch corn or flour tortillas or a combination, charred
  • Salsa or taco sauce, for serving
  • Sour cream or crema, for serving

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 220
  • Sodium (mg): 560
  • Carbohydrates (g): 41
  • Fiber (g): 5
  • Sugar (g): 2
  • Protein (g): 18

Preparation

  • Bring a medium saucepan of generously salted water to a boil. Add the potatoes, and cook until just tender, about 8 minutes. Drain and set aside.
  • Meanwhile, char the poblanos over a gas burner or under a broiler until blackened all over. Transfer to a large bowl, and cover tightly with plastic wrap until cool. Peel, remove the stems and seeds, and cut into small dice.
  • In a small bowl or pie plate, toss the avocado with the lime juice and a pinch of salt.
  • In a large skillet, heat the butter over medium heat. Add the eggs, 1/4 tsp. salt, and 1/4 tsp. pepper, and cook, stirring gently, until just beginning to set. Stir in the poblanos, potatoes, and onion. Cook, stirring, until the eggs are set and the mixture
    is sizzling, about 2 minutes. Fold in the cheese and cilantro, and continue to cook, stirring constantly, until the cheese has melted.
  • Fill the tortillas with the egg and potato mixture. Drizzle with salsa and sour cream. Top with the avocado, sprinkle with the cilantro leaves, and serve.

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