Green Chile Breakfast Burritos
Green Chile Breakfast Burritos
Ingredients
For the Roasted Chiles
- 1 pound large green chiles, such as Hatch or Anaheim
- 2 jalapeño peppers
- 1 tablespoon olive oil
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 1/2 white onion, quartered
- 2 garlic cloves, peeled
- 1/2 bunch fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Burrito Filling
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1/2 white onion, diced
- 2 tablespoons olive oil
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For Assembly
- 4 large flour tortillas
Instructions
- 1
Preheat your broiler to high. Toss the large green chiles and 2 jalapeño peppers with 1 tablespoon of olive oil on a baking sheet. Broil for 10-15 minutes, turning every 3-5 minutes, until the skins are blackened and blistered on all sides.
⏱️ 15 min•🌡️ 500
- 2
Immediately transfer the roasted chiles and jalapeños to a plastic bag or a bowl covered tightly with plastic wrap. Let them steam and sweat for at least 10 minutes. This will make peeling easier.
⏱️ 10 min
- 3
While the chiles are sweating, prepare the salsa verde. Combine the tomatillos, quartered white onion, garlic cloves, and fresh cilantro in a blender. Once the chiles from Step 2 have cooled slightly, peel one of the roasted jalapeños, remove its stem, and add it to the blender for an extra kick. Blend until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 10 min - 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced russet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and nicely browned. Add the diced 1/2 white onion to the pan with the potatoes and cook for another 3-5 minutes until softened.
⏱️ 15 min
- 5
Once the roasted large green chiles have cooled, remove them from the bag. Peel off the blackened skin, remove the stems, and carefully deseed them. Roughly chop the peeled and deseeded chiles.
⏱️ 10 min
- 6
Pour about 1/2 cup of the prepared salsa verde into the skillet with the cooked potatoes and onions. Add the chopped roasted large green chiles to the mixture and stir well to combine. Keep the remaining salsa verde for serving.
⏱️ 3 min
- 7
In a medium bowl, crack the 6 large eggs. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk thoroughly until the yolks and whites are fully combined. Pour the whisked eggs into the skillet with the potato, onion, and chile mixture. Cook, stirring gently, until the eggs are fully set and scrambled. Remove from heat.
⏱️ 7 min
- 8
Warm the large flour tortillas according to package directions (microwave for 15-20 seconds each, or briefly in a dry skillet) to make them more pliable. Lay each tortilla out, ideally on a piece of parchment paper over aluminum foil for easy wrapping.
⏱️ 2 min - 9
Place a generous amount of the cooked egg, potato, and green chile filling in the center of each tortilla. Sprinkle with about 1/4 cup of shredded Monterey Jack cheese. Add a spoonful of the remaining salsa verde over the filling.
⏱️ 5 min - 10
Fold the sides of the tortilla in towards the center, then fold the bottom edge up over the filling. Roll tightly from the bottom up to create a secure burrito. Wrap each burrito first in parchment paper, then securely in aluminum foil for easy transport and storage. Serve immediately or store for later.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Green Chile Breakfast Burritos
Ingredients
For the Roasted Chiles
- 1 pound large green chiles, such as Hatch or Anaheim
- 2 jalapeño peppers
- 1 tablespoon olive oil
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 1/2 white onion, quartered
- 2 garlic cloves, peeled
- 1/2 bunch fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Burrito Filling
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1/2 white onion, diced
- 2 tablespoons olive oil
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For Assembly
- 4 large flour tortillas
Instructions
- 1
Preheat your broiler to high. Toss the large green chiles and 2 jalapeño peppers with 1 tablespoon of olive oil on a baking sheet. Broil for 10-15 minutes, turning every 3-5 minutes, until the skins are blackened and blistered on all sides.
⏱️ 15 min•🌡️ 500 - 2
Immediately transfer the roasted chiles and jalapeños to a plastic bag or a bowl covered tightly with plastic wrap. Let them steam and sweat for at least 10 minutes. This will make peeling easier.
⏱️ 10 min - 3
While the chiles are sweating, prepare the salsa verde. Combine the tomatillos, quartered white onion, garlic cloves, and fresh cilantro in a blender. Once the chiles from Step 2 have cooled slightly, peel one of the roasted jalapeños, remove its stem, and add it to the blender for an extra kick. Blend until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 10 min - 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced russet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and nicely browned. Add the diced 1/2 white onion to the pan with the potatoes and cook for another 3-5 minutes until softened.
⏱️ 15 min - 5
Once the roasted large green chiles have cooled, remove them from the bag. Peel off the blackened skin, remove the stems, and carefully deseed them. Roughly chop the peeled and deseeded chiles.
⏱️ 10 min - 6
Pour about 1/2 cup of the prepared salsa verde into the skillet with the cooked potatoes and onions. Add the chopped roasted large green chiles to the mixture and stir well to combine. Keep the remaining salsa verde for serving.
⏱️ 3 min - 7
In a medium bowl, crack the 6 large eggs. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk thoroughly until the yolks and whites are fully combined. Pour the whisked eggs into the skillet with the potato, onion, and chile mixture. Cook, stirring gently, until the eggs are fully set and scrambled. Remove from heat.
⏱️ 7 min - 8
Warm the large flour tortillas according to package directions (microwave for 15-20 seconds each, or briefly in a dry skillet) to make them more pliable. Lay each tortilla out, ideally on a piece of parchment paper over aluminum foil for easy wrapping.
⏱️ 2 min - 9
Place a generous amount of the cooked egg, potato, and green chile filling in the center of each tortilla. Sprinkle with about 1/4 cup of shredded Monterey Jack cheese. Add a spoonful of the remaining salsa verde over the filling.
⏱️ 5 min - 10
Fold the sides of the tortilla in towards the center, then fold the bottom edge up over the filling. Roll tightly from the bottom up to create a secure burrito. Wrap each burrito first in parchment paper, then securely in aluminum foil for easy transport and storage. Serve immediately or store for later.
⏱️ 5 min