The most addictive thing on the planet might be the New Mexican Hatch green chile. People will wait in line in a blizzard to receive their version of this recipe at the renowned Chicago Dog in Santa Fe, New Mexico. Numerous restaurants, concession shops, petrol stations, and taco trucks in Santa Fe produce their own variant. You will pass away happy, despite the fact that this is on the Heart Association’s list of things to avoid.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 burritos |
Ingredients
- 4 potatoes, shredded
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 (8 ounce) container frozen Hatch, New Mexico green chile peppers
- ½ cup chicken broth
- 12 strips bacon
- ⅓ cup vegetable oil
- 1 tablespoon onion powder
- salt and pepper to taste
- 6 (10 inch) flour tortillas
- butter flavored cooking spray
- 12 extra large eggs, beaten
- 2 cups shredded Cheddar cheese
Instructions
- 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.
Nutrition Facts
| Calories | 873 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 492 mg |
| Dietary Fiber | 6 g |
| Protein | 40 g |
| Saturated Fat | 17 g |
| Sodium | 1291 mg |
| Sugars | 5 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I love green chile. A good breakfast burrito. I used Pueblo Green Chile that I get every year from the local farms. The Pueblo chile is delicious and made the burrito.
These were so delicious! I have a feeling that this will be my go to burrito recipe from now on.
Took longer to make than it said but was worth the effort. I used green chilis…couldnt find the hatch. Would like to try it as written sometime. I would suggest ma king the sauce the night before and rewarding in the am to save on time.
These were a big hassle to make and the end result was just okay. We didn’t really like the potatoes in the breakfast burritos. We also felt that it was missing the gooey cheese that you sometimes get with other recipes. Won’t make again.
Delicious. The green chile sauce was outstanding and really sealed the deal. I wrapped a few leftover burritos in foil and they reheat beautifully in the oven. I’m going to be eating them way too frequently now.
Delicious! I’m lucky in that I can buy fresh roasted Hatch chiles by the pound which I then prep for the freezer in quart bags. They were scarfed up by my family. Will make these regularly!
Awesome
We had these for dinner tonight – it was a cool evening and after a seriously long day we wanted pajama food. They were excellent. I am able to get fresh hatch chilis for about 2-3 weeks in September at our local grocery so I changed things a bit since they weren’t the canned pre-roasted type. After chopping the peppers, garlic and onions I quickly fried them in the left over bacon grease before simmering them in beef demi glace (I was out of chicken stock and keep a jar of demi glace in the fridge). Otherwise I followed the directions. I’m sure Mr. Ross is correct and this is a heart attack on a plate but it is so good!
Hatch Chili is the best! I am from New Mexico and this is one of my favorite recipes. I just don’t use eggs in mine.
It’s interesting to see all of the variants of my recipe, and some of you have some great ideas! There really is no substitute for green chiles from the Hatch region of New Mexico. Several companies, sadly, have been growing what they call “Hatch” but are from Texas, and have virtually no flavor. Bell peppers? Oh, my, no. That’s like substituting ketchup for Tabasco sauce. The best frozen chiles are from Bueno (expensive) and Berridge Farms. You can find canned chiles with the “Hatch” brand in most Whole Foods stores, but as the one chef remarked, they will break down a lot faster than the fresh, so add them at the end of your sauce making, once the onions are cooked through. If you become totally addicted to NM Green Chiles (I have other Green Chile recipes) I would recommend buying a bulk box of the fresh chiles in the Fall. They are shipped to your door. You roast them on your bbq, and (using gloves) peel off the charred skins. You can either chop them and freeze containers for later use, or you can keep the chiles whole and put them in freezer bags. I get them here, but there are several companies that ship Hatch chiles every year… http://www.hatch-green-chile.com As for the potatoes, frozen will work, but if you have a food processor with a shredder, go for the fresh, because the pop that fresh has over frozen can’t be beat!
These are to die for. (And they just might kill you). I pretty much grew up in the Hatch Valley and, indeed, I don’t think there is anything more addictive than Hatch green chili. On anything. A green bell pepper (although I love them) is not going to cut it here. Google Hatch green chili. There are companies in New Mexico that will be happy to send you some. The canned variety is also good.
Normally don’t rate a recipe unless I try it as it’s written first, but I honestly just used this for the hatch pepper sauce! I made a breakfast casserole and put the sauce both on it and in it and very fun and yummy!!
Delicious and super tasty!
These didnt have much flavor for me. I couldnt find the chile peppers at my store so I used green bell peppers instead and iadded some slice up jalepano. But to us it was very bland until we added salsa.
These didnt have much flavor for me. I couldnt find the chile peppers at my store so I used green bell peppers instead and iadded some slice up jalepano. But to us it was very bland until we added salsa.
Made these for a camping trip! Used sausage,but everything else the same. AWESOME!!! Freeze and use when needed!
There’s nothing like the flavor of fresh roasted Hatch green chile. Here are two sources for green chile from Albuquerque, NM: Chile Addict http://www.chileaddictstore.com/cas_shop/index.asp Chile Tradition http://www.chiletraditions.com/
GREAT true Hatch Green Chile mixture. Born and raise in NM (now live in MO) there nothing better than Hatch Green Chile! Canned just doesn’t have the same robust flavor as frozen. Take the time and do the fresh potatoes, just added flavor you don’t get from the frozen potatoes. We like to just roll them up and eat them on a plate so we can get more filling.
I made this as an easy after-the-game snack for my son’s lacrosse team. They were a hit. These are really easy and really good. I also, like others, can’t get hatch green chiles locally and I know they would taste so much better with them but the canned work fine.
I enjoyed this recipe, as did all those I served. I used frozen hash browns, rather than do all the work with the potatoes. I also layered it and made a breakfast casserole, based on the audience I was serving it to. However, I think it would be delicious in burrito form. Even the leftovers were great!
This is so yummy! I did everything as written only I hate microwaved bacon, so I cooked it on the skillet and then I used the bacon grease to cook the hashbrowns, yum! Next time I might throw some sausage in in place of (or in addition to) bacon. Might add more hash brown too because we love that!