Best Green Chile Smothered Breakfast Burritos Recipes

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
• Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
• Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
• Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• In a small bowl, whisk the eggs, egg whites, jalapeno and cayenne; set aside., Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set. Sprinkle with cheese and chilies. Remove from the heat; cover and let stand until cheese is melted., Place 1/3 cup mixture off center on each tortilla. Fold sides and end over filling and roll up. Top with salsa.

GREEN CHILE BREAKFAST BURRITO RECIPE

Steps:

• Preheat oven to 425 degrees. Line a large baking sheet with foil.
• Place the (one) whole poblano pepper over an open flame on a gas stove. Char on all sides. Put in a ziplock baggie and let the pepper steam while you prep the potatoes and veggies. If you do not have a gas stove, you can broil the peppers until they are charred on all sides. Transfer to a ziplock bag to steam while you prep the potatoes and veggies.
• Add potatoes to a large bowl. Toss with 1 tablespoon olive oil. ¼ tsp paprika, ¼ tsp onion powder, ¼ teaspoon garlic powder and ¼ teaspoon salt. Spread on the baking sheet. Roast for 15 minutes.
• While the potatoes cook, add the sliced red bell peppers, sliced poblano pepper and onions to the same bowl you used for the potatoes. Toss with remaining tablespoon olive oil, ¼ teaspoon paprika, ¼ teaspoon garlic powder and ¼ teaspoon salt. Remove the potatoes from the oven after 15 minutes. Toss the potatoes and then slide potatoes over to the side. Add peppers and onions to the other side of the sheet pan. Cook another 10-15 minutes until the potatoes are crispy and the veggies are soft.
• While the veggies roast, take the poblano pepper out of the ziplock bag. Peel the skin off and then take out the seeds and stems. Put the peppers in a small food processor or blender with the chicken stock, cilantro and garlic. Blend until smooth.
• Add the poblano mixture to a small saucepan. Add the cream and ¼ teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 4-5 minutes. Season to taste with salt and pepper.
• Add eggs, milk and ¼ teaspoon salt to a large bowl (I use the same bowl I toss the peppers and potatoes in, no need to wash it). Whisk to combine. Heat a large non-stick skillet to a medium heat. Add a tablespoon of butter. Scramble the eggs with a spatula. When the eggs are cooked through but still very soft, turn the heat off and add the sliced Canadian bacon. Toss to combine. Season to taste with salt and pepper.
• Place a handful of veggies in the middle of each tortilla, top with a scoop of eggs, and cover with a few tablespoons of cheese.
• Options for serving: Option 1. Reduce heat on the oven to 375 degrees. Place burritos seam-side down in a 9x12 baking dish sprayed with cooking oil. Pour sauce on top. Cover with remaining cheese. Bake until the cheese has melted and the burritos are hot and melty. Option 2: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Heat sauce in the microwave and use as a dipping sauce. Option 3: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Eat on the go!

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.