NEW MEXICO GREEN CHILE BREAKFAST BURRITOS
Number Of Ingredients 13
Steps:
- Cover the shredded potatoes with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce heat to low, immer until the sauce thickens. 2. Place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp. 3. Heat 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 onion powder, salt, and pepper. Fry until crispy bits form and the potatoes are cooked through, about 15 minutes. 4. Place tortillas between two damp paper towels. Microwave on High until warm. 5. Spray separate skillet with cooking spray and cook eggs over medium heat, whisking them continuously until completely set; turn off the heat. 6. Lay a tortilla flat. 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. 7. Fold left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you 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. 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.
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