Smothered Green Chile Breakfast Burritos
Ingredients:
2 tsp. canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 Tbsp. flour
2 cups Santa Fe Ole Roasted Hatch Green Chile
2 cups chicken broth
burritos:
3 slices bacon
1/2 cup chopped onion
4 cups precooked shredded potatoes
2 large eggs, lightly beaten
6 8 inch flour tortillas
3/4 cup cheddar cheese, shredded
Directions:
To prepare the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 4 minutes
Sprinkle flour over mixture and cook, stirring, 1 minute more. Add green chile and broth, bring to a boil.
Reduce to a simmer and cook until thickened, but easily spoonable, 10-12 minutes, set aside
To prepare burritos: Cook bacon in a large skillet until crisp, 6-7 minutes.
Transfer to a plate lined paper towel and crumble when cooled
Add onion and garlic to the pan and cook, stirring for 1 minute
Stir in potatoes and pat mixture down evenly and cook, without stirring about 2 minutes.
Scrape up the browned bits, pat down, and continue cooking without stirring 2 minutes more
Repeat until potatoes are golden brown with some crisp edges, about 2 minutes more
Reduce heat to low. Stir in 1/4 cup of green chile sauce and eggs into the potato mixture and cook, stirring frequently until the eggs are set, 1-2 minutes
Stir in the bacon and remove from heat
Divide the potato egg mixture among the tortillas. Roll each into a burrito and arrange seam side down on plates or a platter
Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately
Click here for Santa Fe Ole Roasted Hatch Green Chile
2 tsp. canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 Tbsp. flour
2 cups Santa Fe Ole Roasted Hatch Green Chile
2 cups chicken broth
burritos:
3 slices bacon
1/2 cup chopped onion
4 cups precooked shredded potatoes
2 large eggs, lightly beaten
6 8 inch flour tortillas
3/4 cup cheddar cheese, shredded
Directions:
To prepare the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 4 minutes
Sprinkle flour over mixture and cook, stirring, 1 minute more. Add green chile and broth, bring to a boil.
Reduce to a simmer and cook until thickened, but easily spoonable, 10-12 minutes, set aside
To prepare burritos: Cook bacon in a large skillet until crisp, 6-7 minutes.
Transfer to a plate lined paper towel and crumble when cooled
Add onion and garlic to the pan and cook, stirring for 1 minute
Stir in potatoes and pat mixture down evenly and cook, without stirring about 2 minutes.
Scrape up the browned bits, pat down, and continue cooking without stirring 2 minutes more
Repeat until potatoes are golden brown with some crisp edges, about 2 minutes more
Reduce heat to low. Stir in 1/4 cup of green chile sauce and eggs into the potato mixture and cook, stirring frequently until the eggs are set, 1-2 minutes
Stir in the bacon and remove from heat
Divide the potato egg mixture among the tortillas. Roll each into a burrito and arrange seam side down on plates or a platter
Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately
Click here for Santa Fe Ole Roasted Hatch Green Chile
