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Lightly crisped bacon, egg, and cheese rolled breakfast taquitos. Topped with grilled onions and peppers. Roasted onion, serrano, and pecan tomatillo salsa.
Bacon, egg, and cheese taquitos are a staple. They consist of simple ingredients rolled tightly in a fluffy flour tortilla. Since I enjoy keeping the taquitos plain I tend to have some fun with the sauces and toppings. Feel free to skip all the extras and serve up some plain taquitos with no frills. Today, I decided to blend up fresh tart tomatillos to enjoy on the side. I simply blistered them with pecans, onions, garlic, and spicy serrano peppers. To make a spicy sauce. Check out my tips and tricks below for the best-baked breakfast taquitos and tomatillo salsa. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BAKED BREAKFAST TAQUITOS + TOMATILLO SALSA
seam side down: to skip the toothpicks lay the tortilla seam side down. once the tortilla starts to cook and soften it will help it stick together. as you roll them place a weighted spoon to keep them from unraveling. remove the spoon before cooking.
blister the nuts: usually, you avoid adding too much color to nuts. they can get a little bitter. but here, a little color won’t hurt the salsa. it actually gives it some more flavor. don’t be afraid if they get a deeper color under the broiler.
bake to your preference: soft or hard these taquitos are great. toss them in the oven to heat up the tortilla a little or let them bake longer to get the shell nice and crispy. either way, these can be served hard or soft.
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