Recipe courtesy of CHI-CHI'S

Breakfast In A Taco

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  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
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2 tablespoons canola oil, divided

4 CHI-CHI'S® Fajita Style wheat tortillas

2 cups pepper and onion hash browns 

2 cups pepper and onion hash browns

1 tablespoon butter

6 eggs, lightly beaten

1/2 cup finely sliced green onions, divided

2/3 cup crumbled queso fresco cheese, divided

Salt and freshly ground pepper

1 cup CHI-CHI'S® Salsa Verde


  1. 1.Heat oven to 375°F. Brush oil on both sides of each tortilla. Carefully press tortillas into flour, shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy. Let cool in ramekins. 2.In large skillet, heat remaining oil over medium heat. Add hash browns. Cook 10-15 minutes or until golden brown, stirring occasionally. 3.In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup green onions, 1/3 cup queso fresco, salt and pepper. Cook 3 minutes or until eggs are just set, stirring occasionally. 4.Spoon hash browns into tortilla shells. Top with scrambled eggs, salsa, remaining green onions and remaining queso fresco.

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