Friday, April 19, 2013
Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
2 tsp extra virgin olive oil
12 large eggs
1/2 C sour cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce
16 6″ flour tortillas
cooking spray or olive oil
1 1/2 C sour cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt
1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.
2. Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.
3. Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant (slightly less than) 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.
4. While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.
Notes: These were very tasty! I halved the recipe for our family, but these can easily be made ahead and stored in the freezer for later use. Check out the recipe on Our Best Bites for their make-ahead directions.