Cheesy Meaty Baked Breakfast Taquitos
Chicken tenders, from the deli, diced
Light olive oil
Green and red bell peppers, diced
Fire roasted tomatoes, 14.5 oz.
Diced tomatoes, 15.0 oz.
White onion, diced
Jalapeno pepper, seeded, minced
Fresh basil, minced
Salt and pepper
|2 - 6 in.|
Corn or flour tortillas
Mexican cheese blend, shredded
In a bowl, combine the tomatoes, onion, jalapeno, and basil. Season with salt and pepper. Cover and refrigerate.
Heat olive oil in a sauté pan over medium-high heat. Add the sausage, cook 5 to 6 minutes or until browned. Add the green and red bell peppers. Cook 4 to 5 minutes or until the peppers are tender. Keep warm.
Scramble the egg and keep warm.
To assemble taquitos, place two warm tortillas on a clean work surface. Place 1 Tbsp. of shredded cheese blend over the surface of each tortilla. Place 2 Tbsp. of sausage and pepper blend down the center of each tortilla. Top each with half of the scrambled egg.
Roll each tortilla up (with both ends open). Place the stuffed tortillas on a lightly greased sheet and bake at 350 degrees for 8-10 minutes or until golden brown. Serve with salsa on the side.
Serving suggestion: Serve extra salsa with tortilla chips.