Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

Heat Scale
Submit Recipe


non-stick cooking spray
12 large eggs
1 1/2 cups 2% plain Greek yogurt, divided
1/2 tsp kosher salt, divided
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup part-skim (2%) Mexican blend cheese, shredded
1/4 cup roasted red bell peppers, chopped
3 green onions, sliced
1/4 cup cilantro, chopped
2 tsp hot sauce
18 (6-inch) flour tortillas
juice of 1/2 lime
1/2 tsp chipotle chili powder (grind dried chile in coffee grinder till its a fine powder)


Preheat oven to 425 F. Line a rimmed baking sheet with foil. Spray with cooking spray and set aside. Crack eggs into large mixing bowl. Whisk in 1/2 cup Greek yogurt, 1/4 teaspoon salt, pepper, and garlic powder.

Spray a large non-stick skillet with cooking spray and head over medium heat. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.

Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant 1/4 cup egg mixture into each tortilla and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down. When all tortillas are rolled and filled, lightly spray tops with cooking spray. Bake for 15-18 minutes or until edges are golden brown and crisp.

Meanwhile, combine remaining 1 cup Greek yogurt, lime juice, chipotle chili powder, and remaining 1/4 teaspoon kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

Yield: 18 taquitos (9 servings, 2 taquitos each with 2 tablespoons dipping sauce)