Ingredients

The following ingredients have 12 Servings
  • 10 eggs
  • 1/2 cup sour cream
  • 1/2 tsp EACH salt, garilc pwdr, ground cumin
  • 1/4 tsp EACH pepper, dried oregano, onion pwdr
  • 1/2 cup spinach, chopped
  • 1 cup Monterey Jack cheese
  • 12 6" corn tortillas (DON'T sub flour!)
  • cooking spray or olive oil
  • 4 oz. feta cheese (approximately 1 cup)
  • 1/4 cup sour cream
  • 1/2 cup jarred roasted red peppers drained and patted dry
  • 2 tablespoons lime juice
  • 1/4 - 1 jalapeno with seeds (adjust to taste)**
  • 1 garlic clove, peeled
  • 1/4 cup loosely packed cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • salt and pepper (to taste)

Instruction

  • Add all of the Roasted Red Pepper Feta Dip ingredients to a blender or food processor, beginning with just 1/4 of the jalapeno with seeds. Blend all ingredients together in a food processor until mostly smooth. **Taste and add/blend more jalapeno for more heat. Note: The eggs are not spicy at all so they “tone” down the heat. Chill dip 1 hour before serving.
  • Preheat oven to 400 degrees. Line a baking sheet with foil and place a baking rack on top (for easy cleanup). Lightly spray rack with non-stick cooking spray.
  • Beat eggs in a large bowl and whisk in rest of Wet Egg Ingredients. Heat large skillet over medium heat. When skillet is hot, add eggs and scramble. When eggs are almost set (still shiny) stir in spinach and cheese. Melt cheese and remove skillet from heat when eggs are slightly undercooked.
  • Warm tortillas in microwave (helps rolling them easier). Place a scant 1/4 cup egg mixture into the center of each tortilla and roll into taquitos. Place taquitos on prepared baking sheet, seam-side down. Lightly spray tops taquitos with non-stick cooking spray, or lightly brush with olive oil. Bake for 15-20 minutes or until edges are golden brown and crisp.
  • Serve with Spicy Roasted Red Pepper Feta Dip.