Green Chile Steak & Egg Taco

Name: Green Chile Steak & Egg Taco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Flour tortilla; 4 Shaved ribeye steak; 0.5 cup Roasted hatch green chiles, chopped; 4 Eggs; 1.5 cups Monterey jack cheese

Charred green chiles, seared skirt steak, and soft eggs folded in a flour tortilla with cotija.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 4
Level: Easy

Ingredients

4servings

Flour tortilla8
Shaved ribeye steak4
Roasted hatch green chiles, chopped½ cup
Eggs4
Monterey jack cheese1 ½ cups

Instructions

1
Sear hard
Sear the shaved ribeye quickly on a flat top.
2
Fold & finish
Fold in peeled, chopped roasted green chiles to introduce smoky, localized heat.
3
Soft-scramble
Soft-scramble the eggs separately.
4
Mix & season
Combine the meat and eggs in the tortilla, topping with monterey jack cheese until melted.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.
160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

This recipe serves egg that is not fully cooked. Use pasteurized eggs if serving anyone pregnant, very young, over 65, or immunocompromised.
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 1030
Fat: 60g
Carbs: 59g
Protein: 58g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Mandoline slicer — Very thin, even slices are hard to hit consistently with a knife.

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