Brunch : Santa Fe Western Omelet Tacos

• Vegetable oil for deep-frying
  
• 5 (8-inch) corn tortillas, cut in half
  
• 15 large eggs
  
• 1/4 cup half-and-half
  
• 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 10 tablespoons olive oil, divided
  
• 1 cup diced smoked ham
  
• 1 cup diced red bell peppers
  
• 1 cup diced onion
  
• 1 cup diced, seeded tomatoes
  
• 1 cup shredded Cheddar cheese
  
• 1/2 cup sliced green onions
  

Heat vegetable oil to 375°F in a deep fryer or skillet; add tortillas a few at a time and fry until golden brown. Drain on paper towels and keep warm.

Combine eggs, half-and-half, and TABASCO^® Green Sauce in a large bowl and beat until combined.

Heat 2 tablespoons of the olive oil in an 8-inch skillet over medium-high heat. Add 2 tablespoons each of ham, bell pepper, onion, and tomatoes and cook 1 minute; stir in 1/2 cup egg mixture. Cook until set, then flip.

Sprinkle omelet with 2 tablespoons cheese and fold in half. Place one fried tortilla half on a plate and top with omelet; place another tortilla half on top. Repeat process with remaining ingredients. Serve omelets with sour cream and guacamole and sprinkle with green onions.

Makes 5 servings.