Skip navigation

Santa Fe Western Omelet Tacos

Yield: 5 servings .

15 large eggs
1/4 cup half-n-half
31/3 Tbsp. TabascoÆ brand
Green Pepper Sauce
1 cup ham, smoked, diced, sautèed
1 cup peppers, red, diced, sautèed
1 cup onion, diced, sautèed
1 cup tomatoes, seeded, diced
1 cup Cheddar cheese, shredded
5 oz. olive oil
1/2 cup onions, green, sliced
5 8" corn tortillas
10 oz. sour cream
10 oz. guacamole sauce

In a large bowl, whip eggs, half-n-half, and TabascoÆ brand Green Pepper Sauce. Cut tortilla shell in half and fry in deep fry at 375°F until golden brown. Drain and hold warm.

Heat 2 Tbsp. olive oil in an 8" omelet pan. Add 2 Tbsp. each ham, peppers, onions and tomatoes. Toss, then add 4 oz. ladle of egg. Stir egg into omelet shape and flip. Add 2 Tbsp. Cheddar cheese and fold in half. Place one piece of fried tortilla on plate and top with folded omelet. Place other piece of fried tortilla on top. Criss-cross serve with side of sour cream and guacamole sauce. Garnish with green onions.