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Santa Fe Green Chile Breakfast Burritos

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
6 servings
Breakfast Southwestern
Santa Fe Green Chile Breakfast 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
  • 1/2 cup chicken broth
  • 12 strips bacon
  • 1/3 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
1
Begin by placing the shredded potatoes in a bowl, covering them with water, and setting them aside temporarily. Next, bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Once boiling, reduce the heat to low and let it simmer until the sauce thickens; turn off the heat at this stage.
2
Meanwhile, cook the strips of bacon on paper towels on a microwave-safe plate until they are crispy, taking about 1 minute per strip. Set the bacon aside for later use.
3
In a large skillet, heat the vegetable oil over medium-high heat. Drain the potatoes and add them to the skillet, spooning hot oil over the top of the potatoes. Sprinkle with onion powder, salt, and pepper before letting them fry until crispy bits form and the potatoes are cooked through, approximately 15 minutes.
4
Place a tortilla between two damp paper towels and microwave on High until it is warm, taking about 30 seconds.
5
In a separate skillet, spray with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until they are completely set; turn off the heat at this point.
6
Lay a tortilla flat in front of you and place some potatoes, scrambled eggs, and a strip of bacon on the lower third of the tortilla, leaving about an inch of room from the bottom and 1-1/2 inches on either side for folding. Spoon a little of the green chile sauce onto the filling and sprinkle with Cheddar cheese.
7
Fold the left and right edges into the middle about 1-1/2 to 2 inches, then take the bottom edge closest to you with the stuffing and pull it over the filling, keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check that the sides are still tucked well and adjust as needed. Finish by tucking the bottom flap 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 the remaining ingredients.