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Flavorful Hatch Green Chile Smothered Breakfast Burritos

Hatch green chile smothered breakfast burritos - featured image
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A smoky, slightly tangy breakfast burrito featuring roasted Hatch green chiles, creamy scrambled eggs, and melty cheese, smothered in a flavorful green chile sauce. Perfect for a quick, hearty morning meal with a southwestern flair.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1/4 cup milk or half-and-half
  • 2 tablespoons butter or oil, divided
  • 1/4 cup finely diced onion, plus extra for filling
  • 2 cloves garlic, minced
  • 1 cup roasted, diced Hatch green chiles
  • 4 large flour tortillas (10-inch)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Salt and pepper, to taste
  • Sour cream, for serving (optional)
  • Fresh cilantro, chopped, for garnish (optional)
  • For the green chile sauce:
  • 2 tablespoons butter or oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/2 cups chicken or vegetable broth
  • 1 cup roasted, diced Hatch green chiles
  • Salt and pepper, to taste

Instructions

  1. Prepare the green chile sauce: In a small saucepan over medium heat, melt 2 tablespoons of butter or heat oil. Add 1/4 cup finely chopped onion and 2 cloves minced garlic. Cook until translucent and fragrant, about 3 minutes.
  2. Stir in 2 tablespoons of flour and cook for another minute, whisking constantly.
  3. Slowly whisk in 1 1/2 cups chicken or vegetable broth, stirring until smooth.
  4. Add 1 cup roasted, diced Hatch green chiles. Simmer gently for 5-7 minutes until sauce thickens. Season with salt and pepper to taste. Keep warm on low heat while preparing the eggs.
  5. Cook the eggs: Crack 8 large eggs into a bowl, add 1/4 cup milk or half-and-half, and a pinch of salt and pepper. Whisk until well combined and slightly frothy.
  6. Heat a large skillet over medium-low heat and add 1 tablespoon butter or oil. Pour in the eggs and let sit undisturbed for about 30 seconds, then gently stir with a spatula, pushing cooked edges toward the center.
  7. Continue to cook, stirring occasionally, until eggs are just set but still creamy — about 4-5 minutes total. Remove from heat.
  8. Warm the tortillas: Heat tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side or microwave wrapped in a damp towel for 30 seconds to make them pliable.
  9. Assemble the burritos: Lay one warm tortilla flat. Spoon a generous portion of scrambled eggs down the center. Sprinkle with a mix of shredded cheddar and Monterey Jack cheese, then add a few spoonfuls of diced roasted Hatch green chiles and some diced onion if desired.
  10. Fold in the sides and roll tightly from the bottom up.
  11. Smother the burritos: Place the rolled burritos seam-side down on a plate or in a shallow baking dish. Pour warm green chile sauce generously over each burrito, letting it pool around the edges.
  12. Serve: Garnish with chopped fresh cilantro and a dollop of sour cream if desired. Serve immediately, while warm and melty.

Notes

Scramble eggs gently over low heat for creamy texture. Roast Hatch green chiles fresh if possible for best flavor. Avoid overstuffing burritos to prevent leaks. Green chile sauce can be made ahead and reheated. Use fresh, good-quality tortillas for best results. To keep burritos warm, cover loosely with foil or warm in a 200°F oven for 10-15 minutes. Reheat leftovers in oven or microwave with damp towel to keep tortillas soft.

Nutrition

Keywords: Hatch green chile, breakfast burrito, scrambled eggs, green chile sauce, southwestern breakfast, easy breakfast, brunch, smothered burrito

Find it online: https://cookluma.com/flavorful-hatch-green-chile-smothered-breakfast-burritos-easy-recipe-for-a-perfect-morning-meal/