Roasted Chili Breakfast Tacos

When I was a newlywed, my husband and I grew a garden in the backyard of our first house. Cherry tomatoes and anaheim peppers grew better than anything else. One hot, late summer day, we picked some peppers and tomatoes and took them in the house to try to do something with them for lunch. The tomatoes were still warm from the sun but we sliced an onion and our peppers and sauteed them both in a skillet with olive oil. We put the peppers, onions and tomatoes in a tortilla, wrapped them up and gobbled them up! It was so delicious and so easy. Best of all, we were eating food we had picked only 15 minutes before. It made us feel very good about our new gardening skills.

Now many years later, in a new house with no gardening space, it is our annual, late summer ritual to buy bags of roasted chilies from farmstands and farmers markets. Oh, that smell means “autumn” to me! We divvy up the chilies into smaller bags and freeze them so we can have that wonderful harvest flavor throughout the year, like in our Make-Ahead Pork Green Chili Burritos. But we always keep one bag out for breakfast the next day. In a slight variation on that wonderful first-garden-lunch, we often make this delicious breakfast. Just look at this monster taco-for-two we made this past weekend!
Roasted Chilies Breakfast Taco

Roasted Chili Breakfast Tacos
Serves 2

Ingredients:
4 roasted chilies with the stem and cap cut off.
3 large eggs
1/2 an onion (white, red, or yellow – your choice)
1 diced tomato or a hand ful of cherry tomatoes, cut in half
2 tortillas
salt and pepper to taste

Method:
1. Dice or slice the onion.
2. Dice or slice the peppers.
3. Heat some olive oil in a skillet.
4. Saute the onion until it is translucent.
5. Add the chiles to heat them through (they are already cooked).
6. Add the tomatoes to heat them through – you want to retain that freshly-picked texture.
7. Break the eggs into a small bowl or small plastic cup and whisk with a fork until they are well-blended. This will make for fluffier eggs.
8. Scramble the eggs and add salt and pepper to taste.
9. If you want, lay the tortillas over the skillet as the eggs are cooking (one at a time) to soften and warm them. Or heat them briefly in another skillet for a little char.
10. Place the tortillas on a plate and fill with the egg, tomato, onion and chili mixture.
11. Fold over and enjoy!

Or, try this – prompted by some of the ingredients falling out while we ate, we also thought that you could pour the egg OVER the cooked veggies, allowing the eggs to set, almost like a frittata. That way, you’d avoid any veggies falling out. Experiment! See how you like it best.

This is a delicious way to enjoy the bounty of chilies, whether they came from your garden or off the farm.

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