12 Tio Pablo Corn Tortillas
3 Tbl olive oil
3 Tbl Tio Pablo Red Chilpotle Salt
1 cup thick, plain yoghurt
1 tsp black, cracked pepper
330g Tio Pablo Salsa Vaquera
2 cups grated Tasty Cheese
½ cup chopped bacon
½ cup diced red/orange capsicum
¼ cup chopped spring onion
Fresh coriander, to top
Brush oil onto both sides of each corn tortilla and sprinkle 1 tsp Red Chilpotle Salt onto one side. Make a small cut from the centre of each tortilla to the edge, and fold tortilla to create a cup. Place each cup into a greased muffin tin tray.
In a medium sized bow, add 6 eggs, 2 Tbl yoghurt, pepper and whisk. Then add ½ cup tasty cheese, bacon, capsicum and spring onion. Stir through.
Add a pinch of cheese to the bottom of each tortilla cup and then evenly spoon mixture on top. Top with remaining cheese.
Bake tortilla cups at fanbake 160°C for about 10-15 minutes until the top is golden brown. Use a big spoon to scoop out (there will be a bit of egg at bottom). Top with spoonfuls of remaining yoghurt and Salsa Vaquera. Add a sprig of fresh coriander to garnish.