Cooking On The Ranch

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Truck Stop Enchiladas (Chili Con Carne Enchiladas)

By 30 Comments

Ooey gooey cheesy, these Tex-Mex Truck Stop Enchiladas are flat out delicious. A must have recipe for your Mexican food collection.

Two chile con carne enchiladas served with Mexican rice.

Did You Get This Recipe At A Truck Stop?

This chili con carne enchilada recipe comes from a Texas friend, Adam. Every dish Adam makes …I immediately want to cook and devour.

I’d like to think it’s because I’m special and connect with him due to our small town upbringings. But in all honesty I think he has a knack of tugging at the heart strings of our tastebuds with good hearty American food that’s flooded with deliciousness. 

And for me, growing up in the heartland, he always seems to evoke a memory, or two, from my culinary history.

For instance take these chili con carne enchiladas. No, I didn’t hang out at truck stops. Nor did I ever drive an 18-wheeler. And actually, I’ve never even had an enchilada at a truck stop.

But growing up near Hutchinson, Kansas, our choice of late night eateries consisted of one location…the PlazaGo Truck Stop on the south side of town on Highway 50.

While it was simply a restaurant owned by a petroleum company, you could dig into wickedly good home cooked comfort food and strong coffee, served by waitresses who called you “hon” and insisted you have a slice of pie for dessert.

Enchiladas like these that are fried, dipped in chili and rolled up and baked with cheddar cheese inside. They’re basically just chili con carne enchiladas.

Ooey gooey cheesy, they’re delicious. 

It’s a fairly easy meal to prepare especially since I used canned chili con carne.

The task of frying a dozen tortillas and dipping them in the warm chili is time essential and works better if one person is frying and one is dipping and rolling.

And the meal was made even easier by using a package of Spanish Rice mixed with a pound of ground cooked chorizo mixed in for a side dish. Thanks for this recipe Adam.

Serve these chile con carne enchiladas with classic Micheladas. You’ll be glad you did.

You Might Also Like

And if you’re a Mexican food fan like we are, don’t miss my Mexican/Southwest Category. You’ll find lots of great recipes to bring a Fiesta to your table, including the most popular on my site for my Cousin’s recipe for Ground Beef Corn Tortilla Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Two chile con carne enchiladas served with Mexican rice.
Print Recipe
5 from 3 votes

Truck Stop Enchiladas (Chili Con Carne Enchiladas)

Ooey gooey cheesy, these Tex-Mex Truck Stop Enchiladas are flat out delicious. A must have recipe for your Mexican food collection.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Mexican
Cuisine: Tex-Mex
Servings: 6
Calories: 519kcal
Author: Lea Ann Brown

Ingredients

  • 12 Corn tortillas
  • 1 pound mild cheddar shredded
  • 1 batch - Chile con Carne I used two 15 ½ ounce cans of chili.
  • Small Onion chopped (optional)
  • Oil for cooking
  • Cilantro for garnish

Instructions

  • Preheat oven to 400 degrees.
  • Heat ¼ inch of oil in a skillet over medium high heat.
  • Once oil is nice and hot, using tongs, dip a tortilla into the hot oil for 20 – 30 seconds, turn it over for the same amount of time. Lift it and let the oil drip back into the pan.
  • Dip each tortilla into the warm chile con carne until covered, then remove to a greased baking dish.
  • Put two tablespoons of cheese on the tortilla, roll it and place it seam side down in a 13×9 baking dish. Repeat. Pour the remaining chile con carne over the enchiladas, top with more grated cheese.
  • Place the enchiladas in the oven and cook for about 15 minutes or until the top cheese is melted and the dish is bubbling. Serve immediately sprinkled with raw chopped onion. Makes 12 enchiladas, or six servings.

Nutrition

Calories: 519kcal | Carbohydrates: 49g | Protein: 22g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 2408mg | Potassium: 171mg | Fiber: 18g | Sugar: 11g | Vitamin A: 8317IU | Calcium: 587mg | Iron: 5mg

Chili Con Carne Enchiladas …They’re what’s for Dinner.

Broccoli Cheez Whiz Rice Casserole

By 201 Comments

 Let’s bring back that old Broccoli Cheez Whiz Rice Casserole …. Rice, Broccoli, Cheez Whiz, Cream of Mushroom Soup, Onion and Celery make this Classic Old Fashioned Side Dish. A pot luck or holiday dinner wouldn’t be complete without it.

Old fashioned broccoli cheez whiz rice casserole recipe

Cheez Whiz, It’s As Old As Me!

Did you know they still make Cheez Whiz? It may be one of those things you’ve not had since you were a kid. Can you believe it made it’s debut on grocery shelves in 1953???

As part of the processed food revolution, it brought us a whole new level of convenience, along with a slew of  recipe developers who made sure we had hundreds of ways to use this unnatural wonder. When I was growing up it’s favorite targets were hot dogs, sandwiches and taco chips.

And purchasing the pressurized can version, one was able to make pretty little orange squiggles on crackers… or shoot it right into your mouth.

What is Cheez Whiz?

I’ve spent some time reading about Cheez Whiz and the “weird science” involved in creating processed cheese. The articles read like science fiction.

But with that said, in  my convenience aisle bliss, I bet I made this casserole at least once a week when I was first married in the 70’s.

Made with Minute Rice, Cream of Mushroom Soup and Cheez Whiz, it was one of the darling recipes of the convenience food industry. And it was delicious. (Affiliate links have been added for your convenience)

No Reason To Try and Fix Something That’s Not Broken

I thought about taking the time to make it without processed food, but decided to take a walk down memory lane and prepare it in all of it’s original glory.

It seemed a little sweeter than it used to. I’m afraid to look at the labels but I wonder if corn syrup is now involved?  And don’t get me started on corn syrup, that opens up a whole new glow in the dark can of worms.

Who Invented Cheez Whiz?

Interesting: Edwin Traisman, died at the age of 91. He was a food scientist who, as director of research at Kraft, led the invention of Cheez Whiz. He went on to own five McDonald's franchises during the 1950s to 1960s.

His wife said that he broke ground by being the first to hire women, even though it violated company rules at the time.

He risked his franchises in order to give equal employment opportunities to women. He also helped to invent a process of freeze-drying which enabled McDonald's  to serve fresh, crispy, high quality Idaho potatoes year-round.

In the 1970s, he returned to his first passion, research, and became a manager at the University of Wisconsin-Madison’s Food Research Institute.

When hemorrhagic E.coli foodborne illness became a serious health problem across this country, he initiated research to learn how to kill the pathogen and help keep food safe.

He and his team were the first to discover that cooking meats to certain temperatures killed the bacteria. 

In Conclusion

This old fashioned minute rice broccoli cheese casserole recipe is just as delicious as I remember it.

And I also remember adding cubes of chicken breast to this every once in a while to make it a meal. I remember one time my mom got a wild hair and added diced water chestnuts. A nice addition of crunch.

This recipe is perfect for a comfort food side dish. A perfect combo of textures and cheesy flavor.

Don’t forget to drag out your vintage Corning Casserole dish for this one.

Recipe for Broccoli Cheez Whiz Rice Casserole

I hope you give this classic broccoli rice and cheese casserole recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

And if you have a favorite holiday casserole recipe, let me know, I'd love to give it a try.

More Old Fashioned Casserole Recipe Ideas:

And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. Lots of supporting actor ideas. Including this very popular recipe for Best Pasta Salad Ever, made with frozen cheese tortellini.

Old fashioned broccoli casserole recipe
Print Recipe
4.96 from 122 votes

Broccoli, Minute Rice, Cheez Whiz Casserole

Rice, Broccoli, Cheez Whiz, Cream of Mushroom Soup, Onion and Celery make this Classic Old Fashioned Side Dish.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 297kcal
Author: Lea Ann Brown

Ingredients

  • ⅓ cup onion chopped
  • ⅓ cup celery chopped
  • ¼ cup oleo oleo is an old name for margarine. Butter will work for this recipe.
  • 1 cup Minute Rice Uncooked. Do not use regular rice. Minute Rice is a brand name freeze dried product that quick cooks.
  • 10.5 ounces Cream of Mushroom Soup or Cream of Chicken, canned
  • 1 cup water or milk or chicken broth
  • 8 ounce Cheez Whiz
  • 10 ounce box frozen broccoli Use broccoli florets, or broccoli pieces. A 12 ounce bag of broccoli works fine for this recipe.
  • Pam non-stick spray

Instructions

  • Let the package of frozen broccoli partially thaw. Preheat oven to 350 degrees.
  • In a fry pan, saute the onion and celery in the oleo (butter or margarine) until soft.
  • In a large bowl, combine all ingredients and stir together.
  • Turn into a 2-quart casserole pan which has been coated with Pam. Bake uncovered for 30 – 40 minutes.

Video

Notes

This recipe is very old and calls for a box of frozen broccoli, which is hard to find. I have used a 12 ounce bag of broccoli florets and it works just fine.
This casserole can be assembled the day before. Just assemble the ingredients and add to your casserole pan. Cover tightly and store in the refrigerator until ready to bake.
If you can, choose a 2-quart casserole dish that is wider with low sides. As pictured in this article. Of course a deeper casserole dish will work fine, but the lower sides and wider base of a shallow baking dish helps the casserole cook quicker and more even.
Fresh Broccoli? You can use fresh broccoli to make this recipe. Purchase broccoli heads and trim them into florets to equal about 10 – 12 ounces. Blanch the broccoli by placing it in a pan of rolling boiling water. Cook for about 1 – 2 minutes. Drain in a colander and rinse with cold water. Proceed with the recipe.
Brown Rice: Minute Rice, Brown rice can be substituted. Since brown rice takes longer to cook, cook the rice first before adding to the casserole.

Nutrition

Calories: 297kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 956mg | Potassium: 503mg | Fiber: 1g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg

Old Fashioned Broccoli Cheez Whiz Minute Rice Casserole …It’s what’s for Dinner

Pickled Beet Salad with Feta, Arugula and Dijon Vinaigrette

By 21 Comments

This Pickled Beet Salad with Arugula, Feta is complimented with a zingy mustard vinaigrette. Super easy, healthy and a wonderful way to use pickled beets for a side dish.

Pickled beet salad with feta and mustard vinaigrette.

What Are Pickled Beets?

Pickled beets are simply fresh beets that have been preserved in a flavorful vinegar brine, often with a touch of sugar, salt, and warm spices like cloves or cinnamon. The pickling process brings out their natural sweetness while adding a tangy kick of flavor. You can snack on them straight from the jar, or toss them into salads for a pop of color. Their deep ruby-red color makes them irresistible.

Why This Pickled Beet Salad Works

Tangy and sweet pickled beets, peppery arugula, salty feta. Perfect combo of flavors … this salad comes together in a matter of minutes.

  • This garnet colored vegetable, turns an ordinary green salad into an absolutely beautiful showcase side salad.
  • With a base of arugula, I found a topping of salty crumbled feta to be a suitable partner for the tangy beets and a wonderful creamy Dijon Vinaigrette a perfect compliment blend both flavors.
  • Bright, lively with flavor and color, this pickled beet salad is ready in about 15 minutes.

As I’ve mentioned before on this blog, my friend Greg and I gather in his kitchen every Fall and pickle the heck out of thirty pounds of Colorado grown organic beets. It’s a festive and calculated event… we’ve got the process down. If you’re looking for an old fashioned recipe for pickling beets, take a look at my post for Pickled Beets, How to Pickle Beets the Old Fashioned Way, A Step by Step. it’s one of the most popular posts on my blog. Pickled Beet lovers unite!

Beets are one of those super food root vegetables that can be roasted and served as a side dish, and even make beet soups. We love them pickled and the salad with pickled beets is one of our favorite ways to use them.

Ingredients You’ll Need

Ingredients to make pickled beet salad with feta and arugula.
  • Dijon Vinaigrette: Dijon Vinaigrette is a very easy homemade vinaigrette that’s ready in minutes.
  • Pickled Beets: You can either use homemade pickled beets, or store purchased jarred pickled beets. Not all pickled beets are created equal. A brand I have found to be good quality and reliable is Paisley Farm. I always find jarred pickled beets a bit sweeter than homemade tangy pickled beets. But either will work well here.
  • Feta Cheese: You’ll find using a block of feta cheese will give you a higher quality pickled beet salad. It’s richer with flavor and more desirable in texture than the pre-crumbled products in plastic tubs. A block of feta cheese is so easy to crumble, why not go with quality.
  • Arugula: How easy is it to pick up a clam shell of beautiful arugula. Easy!

How To Make Pickled Beet Salad with Feta … It’s Easy

This salad is seriously so easy to make. Just grab your favorite salad bowl.

  • Mix up the dressing according to my instructions in my recipe for Dijon Vinaigrette. It’s ready to go in just a few minutes.
  • Grab you favorite salad bowl and add the arugula.
  • Sprinkle on the drained pickled beets. Cut them in smaller chunks if needed.
  • Sprinkle with a healthy amount of crumbled feta cheese.
  • Top with freshly ground pepper and serve.

Tips for Success

  • Use a slotted spoon to remove the pickled beets from the jar. Just a few shakes over the jar will remove the liquid before adding it to your salad.
  • Add ¼ cup of chopped Preserved Lemon to the vinaigrette to make a chunkier dressing.
  • Purchase a block of feta. It’s a superior product over the crumbled feta in plastic containers.

What To Serve with Pickled Beet Salad

There are so many options:

  • My first choice is a steak. You have to admit, a steak and baked potato dinner is absolutely delicious, but lacks color. This vibrant pickled beet salad will make a beautiful side dish for this all American meal. Take a look at my recipe for Grilled T-bone Steaks With Cowboy Butter, this salad will make a perfect side.
  • I’ve served this salad with my most favorite chicken recipe, Galliano Chicken with Boursin Cheese. This makes a beautiful restaurant feel meal.
  • Serve it with my recipe for Oven Baked Pork Tenderloin. This is a super easy pork tenderloin recipe and with this super easy salad = a dinner you’ll love serving.
  • Make it a meal: Add sauteed cubed boneless chicken breast to this salad for a light main course salad dinner.
  • Feel like you need some crunch? Add toasted walnuts or pecans.

Variations

  • Greens: Any mix of salad greens will work for this salad. I’ve just chosen Arugula for it’s hearty texture. When you place the pickled beets and feta on top of the arugula, they want fall into the salad and get lost … you keep that beautiful color while serving.
  • Cheese: I’ve made this salad with crumbled blue cheese and it’s delicious. The flavor combo works well.

Storage and Make Ahead

  • Store any left over undressed salad, well sealed in the refrigerator for up to three days. Unfortunately once the salad is dressed, the vinegar in the dressing will wilt even a tough leafed lettuce like arugula.
  • Make Ahead: Make the Dijon Vinaigrette up to three days in advance. Store in a sealed container in the refrigerator until ready to use.

FAQ’s

How Long Do Pickled Beets Last In The Refrigerator?

More than likely, you won’t use the whole jar of Pickled beets for this salad. Depending on whether you’ve used homemade or store purchased will determine how long they’ll last in the refrigerator once opened. Homemade Pickled Beets will last around 6 weeks stored in the refrigerator. Purchased jarred pickled beets will last in the refrigerator for about two months. Just make sure the beets are covered in brine in the jar.

How Do I Prevent Beet Stains On My Hands Or Cutting Boards?

Beet juice is certainly a potent dye and actually is commonly used to dye Easter Eggs. To remove stains from hands or even cutting boards, you can use a small mixture of 50% water and 50% baking soda. Just rub it on your hands and then use your hands to rub the cutting board.

Are Pickled Beets Healthy?

We’ve all been hearing about the health benefits of fermented foods. I’m sold the articles I’ve read on the subject. But since I’m not a registered Nutritionist, I’ll send you over to WebMD for more information.

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever. And don’t miss the most popular salad dressing recipe on my site for Homemade Blue Cheese Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pickled beet salad with feta cheese and mustard vinaigrette.
Print Recipe
5 from 1 vote

Pickled Beet Salad with Arugula and Feta

Feta and a wonderful complimentary zingy mustard dressing. Easy, healthy and a wonderful way to use pickled beets in a salad.
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 243kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup Dijon Vinaigrette
  • 4 cups arugula
  • 1 cup pickled beets cut into smaller chunks, if needed. Drained
  • ½ cup feta cheese
  • freshly ground pepper to finish

Instructions

  • Prepare the Dijon Vinaigrette. Click on link for recipe.
  • Add the arugula to a salad bowl. Sprinkle on pickled beets and then add the chunks of feta cheese. No need to toss, you want the color to stay on top.
  • Use tongs to divide the salad among individual plates. Drizzle with Dijon Vinaigrette.

Notes

Link: Dijon Vinaigrette Recipe
Tips for success:
  • Use a slotted spoon to remove the pickled beets from the jar. Just a few shakes over the jar will remove the liquid before adding it to your salad.
  • Add ¼ cup of chopped Preserved Lemon to the vinaigrette to make a chunkier dressing.
  • Purchase a block of feta. It’s a superior product over the crumbled feta in plastic containers.
 

Nutrition

Calories: 243kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 308mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 1mg

Pickled Beet Salad …It’s what’s for a Side Dish

Lemon Rosemary Chicken Thighs

By 28 Comments

Lemon Rosemary Chicken Thighs are cooked stove-top and finished in the oven for a one pot meal that loaded with luscious savory flavors.

Cast Iron Skillet rosemary braised chicken thighs with lemon wedges cooking on a wire rack.

What To Expect From This Recipe

We’re big fans of one pot braised or roasted chicken thigh dishes and this stove-top to oven meal is one of our favorites.

My cast iron skillet has become my best friend in this arena. A good quality and well-seasoned cast iron skillet is worth it’s weight in gold. It’s best feature, browning stove top and then transferring to the oven.

This Rosemary Chicken Thighs recipe is so easy that the hardest part is flouring and searing the chicken in hot oil. Which is really not hard at all. Just a little messy here and there. The rest is a breeze.

Ingredients are simple when compared to the complex end-result flavors. After searing the chicken thighs, just add white wine, chicken broth, fresh rosemary, bay leaves, garlic and lemon wedges.

That’s it!  Pop it in the oven and in 30 minutes, voila, you’re singing its praises.

Tip For Success

A great tip to keep that chicken crisp is to heat the skillet over medium high heat and not add the oil until the skillet is hot. When the oil is shimmering, then add the chicken thighs skin side down. Don’t turn them until they skillet releases them easy.

Lemon Rosemary Chicken Thighs

Roasted chicken thighs with rosemary and served with broccoli, carrots and potatoes

Serve over rice or mashed potatoes, or for a healthier option, alongside your favorite fresh vegetable. Don’t forget to use a big spoon for a hearty drizzle of this luxurious sauce.

Some More Of Our Favorite Chicken Dinner Recipes

And don’t miss my category for Chicken Recipes, you’ll find lots of great recipes, including the most popular on my site for Chicken Mushroom Spinach Skillet. A great dinner that’s quick and delicious.

Cast Iron Skillet rosemary braised chicken thighs with lemon wedges cooking on a wire rack.
Print Recipe
5 from 7 votes

Lemon Rosemary Chicken Thighs

This recipe for Lemon Rosemary Chicken Thighs is a stove-top skillet to oven one pot meal that loaded with rich savory flavors in a rich white wine sauce. Easy and quick not to mention a delicious dinner recipe.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 536kcal
Author: Lea Ann Brown

Ingredients

  • 8 chicken thighs bone in, skin on
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup flour for dredging
  • ¼ cup extra-virgin olive oil
  • 1 ½ cup white wine
  • ½ cup chicken broth
  • 3 sprigs fresh rosemary
  • 3 whole garlic cloves peeled and smashed
  • 2 bay leaves
  • 1 whole lemon cut into wedges

Instructions

  • Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess.
  • Heat oil in a 12" cast iron or oven proof skillet over medium-high heat. Add chicken thighs skin side down and cook until browned, about 5 minutes. With tongs, and when the skillet easy releases the chicken skin, flip the chicken thighs over.
  • Add wine, chicken broth, rosemary, garlic and bay leaves. Return pan to heat and simmer for 2 minutes.
  • Add the lemon wedges around the pieces of chicken, squeezing a couple over the chicken.
  • Transfer the cast iron skillet to the oven, and cook until chicken is tender, about 30 minutes.

Nutrition

Calories: 536kcal | Carbohydrates: 18g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 191mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

Lemon Rosemary Chicken Thighs …It’s what’s for Dinner.

Hatch Green Chili Breakfast Burrito With Potatoes

By 36 Comments

A New Mexico inspired Hatch Green Chili Breakfast Burrito with Potatoes, fluffy scrambled eggs and bacon. Smothered with Hatch Green Chili with Pork, these breakfast burritos are breakfast burritos championed.

Looking for more fun recipes using Green Chile Peppers? Don’t miss one of our favorites for Baked Chicken Cutlets, stuffed with Hatch green chiles and cheese, it’s a crowd pleaser and its so easy.

Green Chili smothered breakfast burrito.

Looking for the best breakfast burrito ever? Why not skip the hand held versions and opt for this knife-and-fork Hatch Chili smothered version. A perfect Southwestern breakfast burrito. Perfectly cheesy and beautifully smothered.

I recently started following New Mexico Magazine on Facebook. I was led to their recent article featuring Breakfast Burritos, Championed. You should head over and take a look.

It’s in-depth analysis of the anatomy of a classic breakfast burrito, beginning with what kind of tortilla to purchase, and also includes restaurants in New Mexico serving up the best burritos. They also feature a recipe 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 the best smothered breakfast burrito. Most breakfast burritos mentioned in this article were breakfast burritos with potatoes. Sounded perfect to me, and I believe it is.

Now this is what I call a traditional New Mexican Breakfast Burrito.

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. The oven keeps everything would nice and toasty. 

A breakfast burrito with potatoes? What’s not to love. Let’s take a look.

Ingredients You’ll Need

Ingredients to make smothered breakfast burritos with potatoes.
  • Potatoes: Use red skinned or Yukon Gold potatoes. You won’t have to peel them, making this recipe easier.
  • Flour Tortillas: 8 – 10 inch, depending on what size you want the burrito.
  • Onion: Yellow, sweet or white.
  • Green Chili, or Green Chile: Smother this burrito with left over and warmed Hatch Green Chili, or Green Chile Sauce. The Green Chili is a recipe that includes pork and the Green Chile Sauce is pure green chile bliss and thicker than the chili.
  • Eggs: It wouldn’t be a breakfast burrito without eggs.
  • Bacon: Chopped and cooked.
  • Cheese: We like cheddar for these breakfast burritos, simply because of it’s bright color and appearance once it’s melted on top of the burrito. Use any good melting cheese, Monterey Jack, Pepper Jack or Muenster.
  • Neutral Oil will be used to fry the potatoes. Canola or vegetable oil work well here.
  • Seasonings: Salt. Southwest Spice Blend (optional) or use New Mexico Red Chile Powder for more heat.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How to Make a Green Chili Breakfast Burrito

Cooking Bacon Bits for a caramelized onion tart.
Chopped potatoes to make green chili sothered burritos with potatoes.
  1. Step 1: Fry bacon pieces in a skillet until crispy. Drain grease, remove bacon to a plate and set aside.
  1. Step 2: Chop potatoes in small chunks. I like to par-boil them for a few minutes so they’ll fry quicker.
Frying potatoes to make smothered breakfast burritos with potatoes.
Smashing potatoes for Breakfast burritos with potatoes.
  1. Step 3: Season and rry potatoes in oil until getting crispy on the edges.
  1. Step 4: Use a potato masher to mash a few of the potatoes.
Beating raw eggs to make scrambled eggs for breakfast burritos with potatoes.
Combing eggs with potatoes to make breakfast burritos with potatoes.
  1. Step 5: In a bowl, use a fork to beat eggs until just bubbly.
  1. Step 6: Pour eggs over potatoes .
Mixing eggs with potatoes to make breakfast burritos with potatoes.
Filling flour tortillas with eggs, potatoes and bacon.
  1. Step 7: Scrape the potato egg mixture up and down another couple of times to distribute. Don’t overcook the eggs. Cook just until they still look wet.
  1. Step 8: Spoon a heaping cup of potato egg mixture onto a warmed tortilla. Top with a hand full of cooked bacon bits. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate. 
Topping breakfast burritos with potatoes with green chili.
Topping breakfast burritos with potatoes with grated cheese.
  1. Step 9: Spoon 1⁄2 – 1 cup of warm Hatch Green Chili or Hatch Green Chile Sauce over burrito.
  1. Step 10: Sprinkle each burrito with lots of grated cheese. Bake at 350 degrees until cheese is bubbly. Serve immediately.
What Potatoes Are Best For Breakfast Burritos?

Potatoes for breakfast burrito? I highly recommend using Yukon Gold or Red Skinned Potatoes. When in season, Purple Potatoes will also work. Why? These varieties are less starchy than a Russet Potato. That means they’ll hold up better when par-boiled and fried. They’ll remain a bit firmer than a russet, which may collapse under these cooking conditions. Save those russets for light and fluffy Baked Potatoes. Also, these lower starched potatoes don’t need to be peeled. Their skins are thin and very pleasant in texture and edible. No peeling means an easier recipe.

What To Serve With It

  • I like to serve breakfast burritos with a side of Cowboy Beans. It reminds me of how the restaurant in Santa Fe served me my first Green Chili Breakfast Burrito.
  • A few slices of Avocado is always welcome. As is a bowl of seasonal fresh fruit.

Make Ahead Breakfast Burritos

This can be considered a lengthy process for an early morning breakfast. Here are some make ahead tips.

  • Chop the potatoes the night before. Boil them in water until they reach the par-boiled stage. Depending on how large you cut the potatoes, this should only take about 7 minutes.
  • Drain the potatoes, pat them dry and store them in a sealed container in the fridge overnight.
  • The next morning, it will take half the time to fry them for the breakfast burritos.
  • You can also fry the bacon the night before. Again, store it in the fridge and when you’re ready to build that breakfast burrito. As it sits at room temperature while you’re frying the potatoes and preparing the eggs, it will warm up a little. Once you send those burritos to the oven, the bacon will re-heat.
  • If you don’t want to use homemade Green Chili or Chile Sauce, check the freezer section of your local grocery store. You may just find a Frozen Green Chili that you like. Or your favorite Mexican restaurant will more than likely sell Green Chili to go.

Tips For Success

  • This recipe calls for chopping potatoes and then frying in vegetable oil. I have made these burritos many times by substituting frozen cubed-style hash browns. It works like a charm. Just fry them per package instructions.
  • A good quality tortilla is important to a good breakfast burrito. Hopefully your town has a tortilleria that makes them fresh.
  • Don’t overcook the scrambled eggs. Cook the until they still look somewhat wet. The time spent in the oven will complete the cooking time.

Recipe for Green Chili Breakfast Burrito with Potatoes

I hope you give these New Mexico style Breakfast Burritos with Potatoes a try. Smothered with Green Chili and lots of melted cheese, you simply can’t go wrong.

If you’re a burrito freak like us, 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. Or this super easy Chili Burrito recipe.

Looking for more Mexican style breakfast recipes? Take a look at this easy cheesy Chorizo Omelette.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

And if you love to cook a hearty breakfast like us, don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes including the most popular on my site for Pan Fried Biscuits. A very special and very easy recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green chile smothered breakfast burrito.
Print Recipe
5 from 4 votes

Green Chili Breakfast Burrito with Potatoes and Scrambled Eggs

A Southwestern New Mexico inspired Hatch Green Chili breakfast burrito with potatoes and scrambled eggs. Learn how to build a great breakfast burrito in your own kitchen.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Breakfast Recipes
Cuisine: Southwestern
Servings: 6
Calories: 675.07kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces bacon thin or thick sliced
  • 1.5 pounds potatoes Using Yukon gold or red skinned means no peeling. Or use 3 cups frozen hash brown potatoes
  • 1 teaspoon salt
  • ⅛ Cup neutral oil vegetable or canola oil work well here.
  • 1 teaspoon Southwest Spice Mix or New Mexico Red Chile Powder
  • 1 medium Sweet or Yellow onion chopped
  • 4 small cloves of garlic chopped
  • 5 large eggs lightly beaten
  • 5-6 flour tortillas warmed, 8" or 10"
  • 3-4 cups prepared Hatch Green Chili warmed
  • 2 cups grated cheddar cheese

Instructions

  • Cut the bacon into small chunks. Cook until crispy, drain from grease and set aside.
  • Cut Potatoes into small 1 inch cubes. Boil for 5 minutes or until par-boiled. A knife or fork should slide in easily.
  • In the same skillet that you cooked the bacon, warm oil over medium heat. Stir in potatoes and season with salt and Southwest Spice Blend. Cook stirring frequently until potatoes are browning, about 5-10 minutes. It's nice to get a crispy edge for texture.
  • The last few minutes of cooking, add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant. About 30 seconds. Smash a few of the potatoes with a potato masher.
  • Place the eggs in a bowl and whip them a few times with a fork or whisk. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute. Don't overcook the eggs. Cook just until they still look wet. Keep in mind, they'll continue cooking once removed from the heat. And they're going to the oven inside the burritos.
  • To make the burritos, spoon a heaping cup of potato egg mixture onto a warmed tortilla. Top with a hand full of cooked bacon bits. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate. You can simply roll the burrito, or tuck and roll to completely enclose the fillings.
  • Spoon 1⁄2 – 1 cup of warm Hatch Green Chili or Hatch Green Chile Sauce over burrito and sprinkle it generously with cheese.
  • Bake burritos until cheese is melted and gooey, about 5-10 minutes. Serve immediately.

Notes

Tips for Success
  • This recipe calls for chopping potatoes and then frying in vegetable oil. I have made these burritos many times by substituting frozen cubed-style hash browns. It works like a charm. Just fry them per package instructions.
  • A good quality tortilla is important to a good breakfast burrito. Hopefully your town has a tortilleria that makes them fresh.
  • Don’t overcook the scrambled eggs. Cook the until they still look somewhat wet. The time spent in the oven will complete the cooking time.

Nutrition

Calories: 675.07kcal | Carbohydrates: 43.96g | Protein: 26.49g | Fat: 44.5g | Saturated Fat: 24.64g | Cholesterol: 239.6mg | Sodium: 829.66mg | Potassium: 1132.1mg | Fiber: 3.32g | Sugar: 2.75g | Vitamin A: 712.47IU | Vitamin C: 14.25mg | Calcium: 386.28mg | Iron: 3.2mg

Green Chili Breakfast Burrito with Potatoes …it’s what’s for Breakfast.