Cheesy Breakfast Tacos

"There's nothing particularly fancy about these breakfast tacos, and that's what makes them so good. But the recipe does call for one extra step that makes a big difference. The tortillas are toasted in a skillet with a sprinkle of cheese on top before any of the other usual fillings go in. This gives the tortilla a chance to crisp up and the cheese time to melt, resulting in crunchy, gooey deliciousness in every single bite."

"In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 15 to 17 minutes. Meanwhile, combine the monterey jack and cheddar cheeses in a small bowl and set aside. When the bacon is ready, use a slotted spoon to transfer to a paper towel-lined plate and set aside. Pour off all but about 2 tablespoons of the bacon fat and return the skillet to the stove over medium heat."

Cook bacon until crisp, reserving about two tablespoons of rendered fat. Combine grated Monterey Jack and cheddar cheeses and set aside. Melt butter in the skillet, sauté finely chopped jalapeños if desired, then add whisked eggs mixed with whole milk and season with salt and pepper; gently scramble until just set and transfer to a bowl. Wipe the pan and return it to the stove. Toast flour tortillas in batches with a sprinkle of the cheese mixture on each so the tortilla crisps and the cheese melts. Serve assembled tacos with salsa, sliced avocado, and hot sauce.

Read at Alternative Medicine Magazine