Ingredients

The following ingredients have 4 Servings
  • 5 slices bacon
  • 5 large eggs
  • 1/2 cup milk
  • 1 green bell pepper, diced
  • 2 tablespoons minced chipotle peppers in their adobo sauce
  • 1 cup shredded cheddar cheese
  • 10 spinach tortillas
  • 1/2 avocado, cubed
  • 1/2 cup fresh parsley or cilantro
  • 2 tablespoons chipotle spread
  • 2 tablespoons mayonnaise

Instruction

  • Preheat oven to 425°F.
  • Heat a large skillet over medium heat. Add the bacon and render until crispy. Set aside and crumble. Drain all but 1 tbsp. bacon fat.
  • In a large bowl, whisk together the eggs, milk, green bell pepper and minced chipotle peppers. Add the cheese and whisk again. Add a small pinch of salt and pepper.
  • Reheat the skillet over medium and add the egg mixture. Slowly scramble until done.
  • Add about 3 tablespoons of scrambled eggs to each tortilla. Sprinkle with crumbled bacon and roll up. Place on a rimmed baking sheet lined with foil, seam-side down. Repeat with remaining eggs, bacon and tortillas. Lightly coat the tops with cooking spray.
  • Bake for 15 minutes, or until golden brown and crispy.
  • In the meantime, mix together 2 tablespoons purchased chipotle spread with 2 tablespoons mayonnaise for a dipping sauce.
  • Serve taquitos with diced avocado, cilantro and dipping sauce.