About this Recipe
In my mind, there is never a bad time for tacos. Never, ever! Today, I am taking some of the classic ingredients you might find in a classic breakfast burrito and using them in taco’s, and grilling them. Today, I am using some peppers, onions, and bacon, and using just a little less cheese as it will allow the aforementioned ingredients really shine.
However, once you have made my recipe, feel free to adapt it to your ingredients and tastes.
- 1 LB Thick Cut Bacon, Cooked and Diced
- 3 Tablespoons Vegetable oil
- 1 Anaheim Chile (you can substitute a Poblano if desired)
- 1/2 Yellow Onion
- Steak Seasoning (dry), McCormick’s Montreal Steak Seasoning
- 1/2 cup Canned Green Chiles
- 6 Eggs
- 4 oz Pepper Jack Cheese, Shaved
- 12 small Flour Tortillas
- Sour Cream, For Service
- Quick Tomatillo Sauce, For Service
Step 1
Preheat your Pellet Smoker to 425°F, and set up for direct grilling. Preheat your 12″ Cast Iron Skillet over the firebox directly.
Step 2
When the skillet has come to temp, add the oil, peppers, onions and a tablespoon of your favorite steak seasoning. Cooking until the 0nions have slightly softened, and have started to turn translucent. Add the green chiles, and allow to cook another 2 minutes, stirring. Remove and set aside
Step 3
In a bowl, whisk the eggs. Using the same skillet, cleaned. Put some oil in the skillet. Add the eggs and a dash or two of the steak seasoning and a pinch of salt. Cook the eggs until almost done. Slightly soft is perfect, as we are going to do a 2nd cook.
Step 4
In a mixing bowl, combine the cooked eggs, bacon and veggies. Add the pepper jack cheese. Scoop 1/4 cup of the filling into each tortilla. Fold the filled tortilla in half around the filling and press to close. Repeat until all the filling has been used.
Step 5
Grill the tacos on both sides, on the grates, until the tortilla has lightly turned crisp and the cheese has melted. Serve with sour cream and Tomatillo Salsa.
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