Green Chile Breakfast Burrito Recipe
User Reviews
0.0
0 reviews
Unrated
Green Chile Breakfast Burrito Recipe
Report
Packed with custard-like soft scrambled eggs, crispy roasted potatoes, poblano and bell peppers and peppered with salty Canadian bacon, this Green Chile Breakfast Burrito is a thing of wonder.
Share:
Ingredients
- 3 cups quartered baby potatoes
- 2 tbsp olive oil, divided
- 1/2 tsp each of onion powder, garlic powder, and paprika, divided
- 3/4 tsp salt, divided
- 1 large red bell pepper, sliced thin
- 1 medium onion, sliced thin
- 1 large poblano pepper, sliced
- 8 large eggs
- 1/2 cup milk
- 1 tbsp unsalted butter
- 1 package Jones Dairy Farm Canadian Bacon, sliced
- 8 burrito-sized tortillas of your choice (I like whole-wheat or spinach)
- 12 oz monterrey jack cheese, shredded (2 1/2 cups)
Poblano Cream Sauce
- 1 large poblano pepper
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/2 cup cilantro
- 1/2 cup heavy cream
- 1/4 tsp salt
Add to Shopping List
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with foil.
- Place the (one) whole poblano pepper over an open flame on a gas stove. Char on all sides. Put in a ziplock baggie and let the pepper steam while you prep the potatoes and veggies. If you do not have a gas stove, you can broil the peppers until they are charred on all sides. Transfer to a ziplock bag to steam while you prep the potatoes and veggies.
- Add potatoes to a large bowl. Toss with 1 tablespoon olive oil. ¼ tsp paprika, ¼ tsp onion powder, ¼ teaspoon garlic powder and ¼ teaspoon salt. Spread on the baking sheet. Roast for 15 minutes.
- While the potatoes cook, add the sliced red bell peppers, sliced poblano pepper and onions to the same bowl you used for the potatoes. Toss with remaining tablespoon olive oil, ¼ teaspoon paprika, ¼ teaspoon garlic powder and ¼ teaspoon salt. Remove the potatoes from the oven after 15 minutes. Toss the potatoes and then slide potatoes over to the side. Add peppers and onions to the other side of the sheet pan. Cook another 10-15 minutes until the potatoes are crispy and the veggies are soft.
- While the veggies roast, take the poblano pepper out of the ziplock bag. Peel the skin off and then take out the seeds and stems. Put the peppers in a small food processor or blender with the chicken stock, cilantro and garlic. Blend until smooth.
- Add the poblano mixture to a small saucepan. Add the cream and ¼ teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 4-5 minutes. Season to taste with salt and pepper.
- Add eggs, milk and ¼ teaspoon salt to a large bowl (I use the same bowl I toss the peppers and potatoes in, no need to wash it). Whisk to combine. Heat a large non-stick skillet to a medium heat. Add a tablespoon of butter. Scramble the eggs with a spatula. When the eggs are cooked through but still very soft, turn the heat off and add the sliced Canadian bacon. Toss to combine. Season to taste with salt and pepper.
- Place a handful of veggies in the middle of each tortilla, top with a scoop of eggs, and cover with a few tablespoons of cheese.
- Options for serving: Option 1. Reduce heat on the oven to 375 degrees. Place burritos seam-side down in a 9x12 baking dish sprayed with cooking oil. Pour sauce on top. Cover with remaining cheese. Bake until the cheese has melted and the burritos are hot and melty. Option 2: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Heat sauce in the microwave and use as a dipping sauce. Option 3: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Eat on the go!
Nutrition Information
Show Details
Serving
1burrito
Calories
423kcal
(21%)
Carbohydrates
15g
(5%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
257mg
(86%)
Sodium
1030mg
(43%)
Potassium
538mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1671IU
(33%)
Vitamin C
54mg
(60%)
Calcium
390mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8burritos
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 423kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 257mg | 86% |
| Sodium | 1030mg | 43% |
| Potassium | 538mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1671IU | 33% |
| Vitamin C | 54mg | 60% |
| Calcium | 390mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
