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Ingredients
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Taco Filling
Browned Cheese (Queso Fundido-style crisp)
Tacos & Toppings
Method
Taco Filling
- 1
Whisk eggs
Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until completely combined and slightly frothy, about 30 seconds.
- 2
Cook scrambled eggs
Heat a nonstick skillet over medium-low heat. Add the butter and let it melt and foam but not brown. Pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, pushing eggs from the edges toward the center. Continue cooking slowly, folding occasionally, until the eggs are mostly set but still slightly creamy, about 3–4 minutes. Remove from heat a little early as residual heat will finish them. Taste and adjust with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper if desired.
Browned Cheese (Queso Crisp)
- 3
- 4
Make cheese rounds
Scatter even 1/2-cup mounds of the shredded cheddar and monterey jack (about 3–4 inches across) into the hot skillet, leaving space between each mound (you can do this in two batches). Press each mound lightly to form a thin disk.
- 5
Brown cheese
Cook undisturbed until the edges are deeply golden brown and the cheese has melted and crisped, about 2–4 minutes. Carefully flip each crisp with a thin spatula and cook an additional 30–60 seconds to brown the other side if needed. Transfer crisps to a paper towel-lined plate to drain and firm up. If any small pieces remain, scrape them up and reserve as garnish.
Tacos & Assembly
- 6
- 7
Assemble tacos
Place a warmed tortilla on a plate. Spoon about 3 heaping tablespoons of the creamy scrambled eggs down the center. Top each taco with one or two pieces of browned cheese (break larger crisps to fit), a sprinkle of chopped cilantro, a spoonful of pickled red onion, and 1–2 tablespoons salsa verde or pico de gallo. Add a few drops of hot sauce if you like heat.
- 8
Serve
Serve immediately with lime wedges for squeezing over the tacos. If you made extra browned cheese pieces, use them as crunchy garnish on top or on the side.