Restaurants›Tucker's›Tex-mex Bowl Recipe

Tex-mex Bowl Recipe

Inspired by Tucker's
Time45m
Serves2

Two local eggs scrambled with pepper jack cheese, piquante peppers, black beans, and corn & poblano blend (corn, poblano peppers, onions) over house potatoes. Topped with guacamole, pico sauce, sour cream, and Southwest seasoning. Served with a grilled cornbread round.

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Ingredients

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Egg Mixture

House Potatoes

Toppings

Cornbread

Method

Preparing the House Potatoes

1

Cook the Potatoes

In a large skillet, heat olive oil over medium heat. Add diced potatoes, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.

Making the Egg Mixture

2

Scramble the Eggs

In a bowl, whisk together the local eggs. Add the shredded pepper jack cheese, diced piquante peppers, black beans, and corn & poblano blend. Mix well.

3

Cook the Egg Mixture

In a separate skillet over medium heat, pour the egg mixture. Stir occasionally until the eggs are fully cooked and fluffy, about 5-7 minutes.

Preparing the Cornbread

4

Make the Cornbread

In a bowl, combine the cornbread mix with water and melted butter. Stir until just combined. Pour into a greased round baking pan.

5

Bake the Cornbread

Bake at 400°F (200°C) for 20-25 minutes or until golden brown. Allow to cool slightly before cutting into rounds.

Assembly

6

Assemble the Tex-Mex Bowl

On a plate, layer the cooked house potatoes first. Top with the scrambled egg mixture. Add a dollop of guacamole, pico de gallo, and sour cream. Sprinkle with Southwest seasoning to taste.

7

Serve

Serve the Tex-Mex Bowl with a grilled cornbread round on the side.