Tacos with Gypsy Peppers, Corn, and Summer Squash

I had some gypsy peppers, corn, and summer squash in my refrigerator along with some Bulgarian feta cheese. And, I thought these ingredients would make a good taco.

I am also currently obsessed with making tortillas at home. I really enjoy making them and they elevate this recipe from just another thrown together meal to something delicious.

My secret to making tortillas at home is not much of a secret. I just follow the instructions on the back of the MASECA bag.

I tried many times to make tortillas, consulting many sources, and just failed miserably. Then, one day I was at the supermarket wondering if I had it in me to try to make tortillas again and that's when I saw the back of the package. I followed these simple instructions and now I can have homemade tortillas any time I want by just adding water and salt to the dry masa and following the instructions.

Of course, you don't have to make the tortillas at home to enjoy these tacos. I topped the sauteed peppers, squash, and corn with some chopped avocado, cilantro, and a squeeze of lemon juice. Yum! Dinner in less than 20 minutes. Just make sure you make a lot of these because everyone will want seconds, thirds, etc.

Tacos with Gypsy Peppers, Corn, and Summer Squash

Ingredients

6-8 homemade or store-bought corn tortillas

2 gypsy peppers, seeded and cut into strips

1 ear of corn, kernels removed

2 small summer squashes, chopped

1 tablespoon butter

1/4 cup of cilantro, chopped

2 avocados, chopped

1 tablespoon of lemon juice

kosher salt

1. Melt butter in a non stick pan over medium high heat. Add peppers, corn and squash. Cook for 5-10 minutes until softened. Sprinkle with lemon juice and season with salt to taste.

2. Meanwhile make tortillas according to MASECA bag or heat store bought tortillas.

3. Top tortillas with sauteed veggies, avocado and cilantro.

Cheesy Scrambled Eggs with Gypsy Peppers and Onions

I had some elaborate plans for these pretty little Gypsy peppers that were in my CSA box.

But, at about 6 p.m. last night I got hungry and lazy at the same time and I started to look around my fridge. While perusing the contents of my fridge, I sauteed the peppers with some onions in olive oil -- always a good start.

I had a lot of my Pie Ranch eggs left over from the last 2 weeks and I felt that I needed to play a bit of catch up before I get more eggs this week. I also had a lot of grated colby jack cheese, salsa, and tortillas. So, I put the eggs in a bowl with a bit of milk and some salt and pepper and whisked them. I put them in the pan with the peppers and onions, scrambled them, and then added a handful (or two) of grated cheese.

I put some salsa on the eggs and I served them with some refried beans and tortillas. These eggs would also be good with the Balsamic Roasted Fingerling Potatoes that I posted earlier this week. They are good for breakfast, lunch or dinner. And, feel free to substitute other types of cheese -- goat cheese, gruyere, mozzarella, fontina, or any cheese that melts well would work with this recipe.

Cheesy Scrambled Eggs with Gypsy Peppers and Onions

Ingredients

4 gypsy peppers, seeded and chopped

1/2 of a large onion, chopped

1 tablespoon of olive oil

6-8 eggs

6 tablespoons of milk

salt and pepper to taste

1 - 1/2 cups of grated colby jack cheese

1. Heat the olive oil in a large non stick skillet over medium high heat. Add the peppers and the onion and sauteed until the veggies are soft.

2. In a large bowl, whisk the eggs with the milk. Add salt and pepper to taste.

3. Add the eggs to the skillet and cook for 3-4 minutes (until the bottom is slightly set). Then move the eggs around the pan. Add some cheese while the eggs are still runny. Finish cooking the eggs to your taste. I like mine cooked all the way but still light yellow. Add some more cheese at the end, allow it to melt, and serve.

Serving suggestions: You can serve these eggs with refried beans, salsa, and tortillas or they would be good with the Balsamic Roasted Fingerling Potatoes that I posted earlier this week.