Because we grew up eating breakfast tacos—whether from a local taco joint or wrapped fresh by our mom in the morning—one of our favorite ways to enjoy breakfast is rolled up in a tortilla! Here, we’ve made a Tortilla Breakfast Roll for you to enjoy in the morning. Think: Omelet meets taco meets wrap. ¡Buen provecho!
In a 8-10 in non-stick skillet, add oil, tomatoes, jalapeños, and onions. Sauté for 5 minutes. In a separate bowl, whisk the eggs together, season with salt and pepper, and add to the skillet.
Spread egg mixture to create a round ‘omelet’, large enough to cover the whole surface of a tortilla.
Once the open-faced omelet has cooked through, place tortilla over it and flip over in the pan. Tortilla will now be directly on the pan.
Cook on medium heat for 1-2 minutes until tortilla starts to get some color. Remove from heat onto a cutting board and roll tortilla with omelet inside.
Cut tortilla roll into 4 smaller pieces and garnish with hot sauce and cilantro.
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
The fun of making these Loaded Chocolate Churros lies in—aside from the obviously delicious chocolate + churro combo—the toppings! We used a variety of dried fruits and nuts to top ours, but feel free to top these with everything your heart desires. Chip chip, churr’ay!
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
