New Mexico Green Chile Breakfast Burritos
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
67
Spice
47
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 small
Onion (finely chopped)1 clove
Garlic (minced)1 cup
Chicken Broth1 cup
Vegetable Oil1 tbsp
Onion Powder1
Salt2 cups
Shredded Cheddar CheeseDirections:
1
Place the shredded potatoes in a bowl, cover with water, and set aside
2
Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat
3
Reduce the heat to low, and simmer until the sauce thickens; turn off the heat
4
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
5
Heat the vegetable oil over medium-high heat in a large skillet
6
Drain the potatoes, and add to the skillet
7
Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper
8
Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes
9
Place the tortillas between two damp paper towels
10
Microwave on High until warm, about 30 seconds
11
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
12
Lay a tortilla flat in front of you
13
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
14
Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese
15
Fold the left and right edges into the middle about 1-1/2 to 2 inches
16
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
17
Check to see that the sides are still tucked well
18
If they aren't slide them in a bit now that you have the filling covered
19
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
20
Let it rest seam-side down, and it will stay nice and tight
21
Repeat with remaining ingredients