October 28, 2020
The team at CHEF'STORE thanks Ajinomoto Foods for their sponsorship and for sharing this delicious recipe with us.
Posada® Mini Chicken Tacos can be found in the frozen food aisle of your local wholesale grocery store. They pack a bold taco flavor the whole family will love.
The crunchy corn tortillas are filled with succulent chicken and a blend of onions and spices for an added kick. This recipe is a new take on chilaquiles, a favorite Mexican breakfast dish. The mini tacos replace plain tortillas and are layered with scrambled eggs, red pepper pico de gallo, cotija cheese, a dollop of sour cream, and garnished with cilantro.
You can enjoy this dish for breakfast as well as add it to your holiday spread! It’s also the perfect go-to appetizer for game day or happy hour.
Chilaquiles Mini Tacos
You can shop for this recipe’s ingredients here!
Yield: 2 Servings
Ingredients
12 ea Mini Chicken Tacos (#01822), prepared according to package directions
1 tbsp. butter
2 eggs, scrambled
Salt & black pepper, to taste
½ cup Red Pepper Pico de Gallo, prepared
2 tbsp. Cotija cheese, crumbled
¼ cup sour cream
Cilantro, chopped
Cooking Instructions
- In a small sauté pan, heat up the butter on medium heat.
- Add in the eggs, salt and black pepper, then cook for 3-4 minutes, or until the eggs are cooked to desired doneness.
- Place 6 of the Mini Chicken Tacos on a serving dish and top with half of the scrambled eggs and red pepper pico de gallo.
- Top with the remaining Mini Chicken Queso Tacos, scrambled eggs, red pepper, pico de gallo, cotija cheese, and sour cream.
- Garnish with cilantro.
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