Chipotle Corn Breakfast Tacos with Poblano Pepper & Lime Sour Cream
Breakfast

Chipotle Corn Breakfast Tacos

with Poblano Pepper & Lime Sour Cream

25 MIN
$12.99 2 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

Warm flour tortillas are filled with scrambled eggs and a duo of corn and poblano pepper—glazed in the pan with fiery chipotle paste and sweet date syrup. A swoosh of lime sour cream provides cooling contrast and extra zesty flavor.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Chipotle Corn Breakfast Tacos with Poblano Pepper & Lime Sour Cream
Title
  • 4 Flour Tortillas
  • 4 Pasture-Raised Eggs
  • 2 ears Of Corn
  • 1 Poblano Pepper
  • 2 Scallions
  • 2 tsps Chipotle Chile Paste
  • ½ cup Sour Cream
  • 1 Lime
  • 2 tsps Date Syrup
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. Crack the eggs into a bowl; add 2 teaspoons of water. Season with salt and pepper. Beat until smooth.

Cook & glaze the vegetables
2 Cook & glaze the vegetables

In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the honey and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Scramble the eggs
3 Scramble the eggs

In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs. Cook, stirring constantly, 2 to 3 minutes, or until cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Warm the tortillas & serve your dish
4 Warm the tortillas & serve your dish

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, lime sour cream, scrambled eggs, glazed vegetables, and sliced green tops of the scallions. Serve the tacos with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. Crack the eggs into a bowl; add 2 teaspoons of water. Season with salt and pepper. Beat until smooth.

2 Cook & glaze the vegetables

In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the honey and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Cook & glaze the vegetables
Scramble the eggs
3 Scramble the eggs

In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs. Cook, stirring constantly, 2 to 3 minutes, or until cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Warm the tortillas & serve your dish

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, lime sour cream, scrambled eggs, glazed vegetables, and sliced green tops of the scallions. Serve the tacos with the remaining lime wedges on the side. Enjoy!

Warm the tortillas & serve your dish
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