This is just one of our ways to enjoy our stash of Hatch Green Chili. Green Chili and Eggs with refried beans on a flour tortilla, you’ve got a killer Southwestern breakfast.
Remember all those containers of Colorado Style Hatch Green Chili that I’ve hoarded in my freezer? I have about fifteen of them that hold about two cups each. I’ve also made a couple large batches of refried beans and divided those into small freezer containers. Grabbing one of each and simply thawing them out in the refrigerator overnight and the next morning we’re enjoying an easy to prepare Southwestern breakfast. Here’s how.
Fry up an egg until it’s done to your liking, we prefer over easy. While the egg is cooking heat up the containers of chili and beans in the microwave until hot and steamy. Set aside. When the egg is done, heat up a flour tortilla in the microwave for about thirty seconds. Smear a heaping tablespoon of refried beans over the tortilla, place your egg in the middle and top it with a helping of green chili. Sided with some fruit you have an easy, quick Southwestern Breakfast. This is one of our favorite ways to enjoy our stash of Hatch Green Chili.
In the meantime, let’s talk about fall colors. I had some miscellaneous fresh Colorado chile peppers in the crisper that needed to be used. The jalapeno’s had kept their brilliant green color, a few other varieties had turned a bright red, a couple had taken on an orange hue and some were gold and yellow.
I threw them all on a baking sheet, broiled them, turning until charred, and placed them in a plastic bag to steam. The skins pretty much fell off, only a couple of spots needed a knife to clean them. Never use water to remove peels from charred peppers, it washes off a lot of the flavor. I chopped them up and ended up with this fabulous plate full of brilliant fall colors. And just another version of Green Chile with Eggs, without the pork.
I put the chilies into a sauce pan, added a couple cups of chicken broth, a teaspoon or more of cumin, a shake of Mexican Oregano and some finely chopped cilantro leaves and let it simmer for about fifteen minutes. Mexican Oregano is a must have if you’re serious about Southwestern and Mexican cooking. I’ve included an affiliate link for your convenience.
Using some of the chilie’d broth thickened with some flour, adding some salt and pepper, I adjusted seasonings and I had some quick green chili for a breakfast of green chili and eggs. Sided with some oven fries, a small tomato that has somehow survived on the kitchen counter, a warmed flour tortilla and finished with a sprinkle of Mexican crumbling cheese we had a wonderful meal.
We’ve had a beautiful Fall with mild temperatures, so after breakfast we leashed up the dogs and headed out for a walk. Leaving our neighborhood we walk the path up the hill through the open space. On this clear day we had a nice view of Downtown Denver. Most of our open space areas have been left in natural Colorado prairie grasses and brush. The copper grouping in the center is Scrub Oak that you’ll find blanketing the hillsides along the front range.
Along the path, some not so native small trees were showing off.
And heading down the hill we have a nice view of Mt. Evans tipped with white from our first snow fall.
Hatch Green Chili and Eggs …It’s What’s for a Fall Breakfast.
