Smoky Poblano and Chicken Breakfast Tacos

Name: Smoky Poblano and Chicken Breakfast Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 ounce chicken breast (boneless, skinless, diced small); 1 teaspoon smoked paprika; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (ground); 1 teaspoon olive oil; 1 poblano pepper (medium, seeded and diced); 0.5 yellow onion (medium, diced); 2 eggs; 0.5 cup liquid egg whites; 1 ounce pepper jack cheese (shredded); 4 corn tortillas (small); 0.25 cup fire-roasted salsa

Warm corn tortillas loaded with sautéed smoky chicken breast, poblano peppers, fluffy scrambled eggs, and melted pepper jack cheese.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy

Dietary

High-Protein
Low-Calorie
Gluten-Free
Nut-Free
Soy-Free
Low-Sugar
Low-Fat
Low-Saturated-Fat

Ingredients

8 ounce chicken breast (boneless, skinless, diced small)
1 teaspoon smoked paprika
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (ground)
1 teaspoon olive oil
1 poblano pepper (medium, seeded and diced)
0.5 yellow onion (medium, diced)
2 eggs
0.5 cup liquid egg whites
1 ounce pepper jack cheese (shredded)
4 corn tortillas (small)
0.25 cup fire-roasted salsa

Instructions

Toss the diced chicken breast with 1 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl.
Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add the seasoned chicken, diced poblano pepper, and diced yellow onion. Sauté for 5 to 6 minutes until the chicken is thoroughly cooked and the vegetables are tender.
In a bowl, whisk together 2 large eggs, 1/2 cup liquid egg whites, and the remaining 1/4 teaspoon kosher salt. Pour the egg mixture directly into the skillet with the chicken and vegetables. Reduce heat to medium and gently scramble for 2 to 3 minutes until soft curds form.
Remove the skillet from the heat and stir in 1 ounce shredded pepper jack cheese until melted.
Warm 4 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Divide the chicken and egg scramble evenly among the warm tortillas and top each taco with 1 tablespoon fire-roasted salsa.

Notes

The cooked filling can be made ahead and stored in an airtight container for up to 3 days; reheat quickly in a skillet or microwave before assembling tacos.

Nutrition (per serving)

Calories: 425
Protein: 44 g
Carbohydrates: 26 g
Fat: 15 g
Fiber: 4 g
Sodium: 680 mg
Saturated Fat: 4.5 g
Sugar: 3 g
Cholesterol: 245 mg