Ingredients
4slicesbacon,thick-cut, diced
1small white onion,peeled and diced
1poblano pepper,cored and diced
1red bell pepper,cored and diced
½cupwhole-kernel corn
¼tspcumin
salt and pepper
8eggs,whisked
2tbspmilk
4Old El Paso Stand & Stuff Soft Flour Tortillas
1avocado,peeled, pitted and diced
½cupfresh cilantro,chopped, loosely packed
¼cupcrumbled queso fresco,or cotija cheese
Preparation
Saute diced bacon in a saute pan over medium-high heat for about 5 minutes until crispy, stirring occasionally.
Transfer bacon to a separate plate using a slotted spoon. Reserve 1 tablespoon of the remaining bacon grease in the saute pan, and discard the rest.
Add onion, poblano, red bell and corn pepper to the pan. Sprinkle with cumin, and a generous pinch of salt and pepper, and stir to combine.
Saute over medium-high heat for 5 to 7 minutes, or until the onion is soft and translucent. Transfer the mixture to a separate plate, and set aside. Rinse off the pan, then return the pan to the heat.
Add the eggs and milk to the pan, and reduce heat to medium. Whisk to combine. Cook the eggs until scrambled, stirring occasionally, for about 3 to 4 minutes.
Remove pan from heat, and portion the eggs equally into the 4 flour tortillas.
Top with a few spoonfuls of the onion mixture, then sprinkle with bacon, then top with avocado, cilantro and crumbled cheese. Serve immediately.
