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Smothered Green Chile Breakfast Burritos

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour
  6 servings
These breakfast burritos, packed with potatoes, bacon and scrambled eggs then topped with green chile sauce and Cheddar cheese, are a satisfying way to start your day.

Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
RECIPE INGREDIENTS
For Green Chile Sauce:
2 teaspoons  canola oil
3/4 cup  minced onion
2 cloves  garlic, minced
1 tablespoon   all-purpose flour
2 cups  chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups  reduced-sodium chicken broth
For Burritos:
3 slices  bacon
1/2 cup  chopped onion
1 clove  garlic, minced
4 cups  precooked shredded potatoes (see Note) or frozen hash browns
2   large eggs, lightly beaten
6   8-inch whole-wheat tortillas, warmed if desired (see Tip)
3/4 cup  finely shredded sharp cheddar cheese (4 ounces)

:  To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, about 5 minutes. Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.
Smothered Green Chile Breakfast Burritos Recipe at Cooking.com
DIRECTIONS
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.


To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.


Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.


Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.


Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Nutrition Facts per Serving
Yield:   6 servings
Calories: 375
Fat. Total: 15g
Protein: 14g
Carbohydrates, Total: 45g
Fat, Saturated: 6g
Fiber: 5g
Cholesterol: 93mg
Sodium: 753mg
% Cal. from Fat: 36%
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