A smothered breakfast burrito with Southwestern New Mexico inspired flavors. Hatch Green Chili Smothered breakfast burritos are a breakfast burrito championed. Clearly one of our best Hatch green chili recipes!
Where do you go to get the best breakfast burrito ever? Have you ever had a smothered breakfast burrito??
Oddly enough a couple of the best I’ve had were at golf courses here in Denver. And they both were made with Italian Sausage, eggs, potatoes and cheese. Hand held burritos, wrapped in foil. Delicious, but hardly what I would consider traditional.
But hands down best, because you’ll need a fork for this smothered breakfast burrito, swimming in plenty of green chili and melted cheese, is the one at our local Cajun restaurant.
NoNo’s Cafe serves a zeppelin-sized burrito that is out-of-this-world. It’s liberally stuffed with bacon, sausage and eggs. You can order this burrito “half and half.” Meaning that half can be smothered in green chili and the other half in country gravy. Oh…my…goodness. The only photo I can find is from Larry’s Blog. It was taken when Bev and Larry visited Colorado last Fall, we all enjoyed a hearty breakfast feast at NoNo’s.
As you’ve probably noticed, my kitchen was not named as a breakfast burrito destination. As easy as they sound, I’ve just not mastered what I’d consider the perfect southwestern style breakfast burrito that wows …until now.
It’s in-depth analysis of the anatomy of a classic breakfast burrito, beginning with what kind of tortilla to purchase, also includes restaurants in New Mexico serving up the best burritos and more recipes, one for a red chile sauce that I must try soon.
But what caught my eye was their combination for the ingredients to stuff into a flour tortilla for a breakfast burrito. Sounded perfect to me, and I believe it is.
Now this is what I call traditional. What I liked most was the final trip to the oven to melt the cheese. This meant that there wasn’t a rush to have all the ingredients ready at exactly the same time so everything would stay nice and toasty. We loved everything about this recipe.
How to Make a Smothered Breakfast Burrito
I topped the smothered breakfast burrito with my Colorado Style Hatch Green Chili and it was a delicious New Mexico inspired breakfast burrito. And don’t forget to serve it with a side of Cowboy Beans.
I’ve not had good luck with making hash browns with fresh potatoes, so I substituted frozen to makes these smothered burritos.
A good quality tortilla is important to a good breakfast burrito. Hopefully your town has a tortilleria that makes fresh. My friend Heather and I discovered a great place to purchase freshly made flour tortillas in the Denver area.
They’re the best I’ve ever had. You can watch them making the tortillas behind the cash register and grabbing one of the warm bags of soft, fluffy fresh tortillas is a wonderful promise of goodness.
Make sure you eat one while it’s still warm on your drive back to Denver. The store is very small yet offers Mexican Spices, some canned goods, Coke in a bottle and Piñatas. Located in Brighton, it’s worth the drive to Tortilleria Chihuahua.
If you’re a burrito freak like me, you won’t want to miss this recipe for Shrimp Burritos Con Queso. Smothered in a sour cream cheese sauce, this is melt in your mouth wonderful.
A Southwestern New Mexico inspired Hatch Green Chili Smothered breakfast burrito recipe. Learn how to build a great breakfast burrito in your own kitchen.
- 1/4 Cup vegetable oil
- 3 large russet potatoes I used 3 cups frozen hash browns, 10 to 12 ounces each, peeled or unpeeled, shredded on the large holes of a box grater or in a food processor
- 1/2 teaspoon salt
- Fresh ground pepper to taste
- 1 medium onion chopped
- 1 clove clove minced
- 2-3 large eggs lightly beaten
- 4 flour tortillas warmed
- 8 slices bacon cooked until crisp
- 3-4 cups prepared Hatch Green Chili warmed
- 8 ounces mild cheddar cheese grated
- Warm oil in a large heavy skillet over medium heat. Stir in potatoes, salt, and as much pepper as you wish. Cook stirring frequently until potatoes are browning, about 10 minutes. Add onion and garlic and cook for another 5 minutes or until potatoes are golden brown. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute and cook eggs.
To make the burritos, spoon 1⁄4 of mixture onto a tortilla. Top with 2 slices of bacon. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate. Spoon 1⁄2 - 1 cup of warm Hatch Green Chili over burrito and sprinkle it generously with cheese.
- Bake burritos until cheese is melted and gooey, about 5 minutes. Serve immediately.
You can use frozen hash browns for this recipe.
Breakfast Burritos Smothered with Hatch Green Chili …it’s what’s for Breakfast.