Blue Breakfast Tacos

My love for blue corn products began years ago with Trader Joe’s Blue Jalapeno Cornbread Mix (now discontinued, sigh). So, when I saw these blue beauties in the store yesterday, I couldn’t wait to use them. This recipe would of course work with regular corn tortillas, but would not be nearly as pretty. 🙂

Blue Breakfast Tacos
Just the Tip
Serves 1

Here’s what I used:

  • 2 blue corn tortillas
  • 1 whole egg + 2 egg whites
  • splash of water
  • 1/2 large jalapeno pepper, seeded and diced
  • 1 shallot, diced
  • 3-4 grape tomatoes, quartered
  • 1-2 tbsp pepper jack cheese, grated
  • cilantro and 0% greek yogurt for garnishing

Here’s what I did:

  1. Spray a small non-stick saute pan with cooking spray. Saute the shallot, tomatoes, and jalapeno together for a few minutes over medium-high heat. Season with a little salt.
  2. Whisk together the eggs with a splash of water. Reduce the heat to medium-low and pour the eggs in the saute pan. Season with salt and pepper, and constantly stir until the eggs are gently cooked, a few minutes.
  3. Sprinkle on the grated cheese, cover the pan with aluminum foil, and turn off the heat. Wrap the tortillas loosely in a paper towel and microwave for 20 seconds. Serve the eggs on top of the tortillas, and top with a dollop of greek yogurt and a sprinkle of cilantro.
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