Chile Relleno Breakfast Tacos

INGREDIENTS

• 3 poblano peppers
• 6 eggs
• 1 ½ cups shredded pepper jack cheese
• 6 fajita-sized flour tortillas
• 6 tablespoons salsa verde
• 6 tablespoons chopped cilantro
   

INSTRUCTIONS

1. Broil poblano peppers until blackened on both sides and place in a bowl. Cover and allow to steam until cool enough to handle.
2. Use hands to remove skins, remove stems and cut each pepper in half and scrape out the seeds.
3. Cook eggs to your liking and set aside.
4. Add ¼ cup shredded cheese directly to a well-greased nonstick skillet in a circle, roughly the size of your tortillas.
5. Allow to melt, and top one-half half of a poblano pepper and one tortilla.
6. Continue cooking until cheese is golden brown and flip to lightly toast the other side of the tortilla.
7. Transfer to a plate and top with one egg, season with salt and pepper, and add one tablespoon salsa, and 1 tablespoon cilantro.
8. Repeat to make all six tacos.
   
    

Homemade Salsa Verde

INGREDIENTS

• 12 medium tomatillos, husks removed
• 1 jalapeno, stem removed
• ½ sweet onion, chopped
• ¼ cup fresh cilantro leaves
• 1 lime, juiced
• ½ teaspoon salt
   

INSTRUCTIONS

1. Broil tomatillos and jalapeno until blackened in spots on both sides.
2. Add remaining ingredients to a food processor and pulse until finely chopped.
3. Add broiled tomatillos and jalapeno and pulse until smooth. Taste and add salt or lime if needed.