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    Home > Breakfast > Green Chili and Eggs with Refried Beans

    Green Chili and Eggs with Refried Beans

    Published: Nov 3, 2012 · Modified: Jan 29, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This is just one of our ways to enjoy your stash of Hatch Green Chili. Green Chili and Eggs with refried beans on a flour tortilla, you’ve got an easy Southwestern breakfast.

    Green Chili and Eggs. A great Western Southwestern Breakfast idea.

    If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

    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.

    Green Chili and Eggs = Easy Breakfast

    • 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 Hatch Green Chili With Pork.

    Sided with some fruit  you have an easy, quick Southwestern Breakfast.

    This is just one of our favorite ways to enjoy our stash of Hatch Green Chili.

    Eggs with Colorado Green Chili. A great Western Southwestern Breakfast idea.

    Hatch Green Chili and Eggs Breakfast

    This is just one of our ways to enjoy your stash of Hatch Green Chili. Green Chili and Eggs with refried beans on a flour tortilla, you've got an easy Southwestern breakfast.
    No ratings yet
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    Course: Breakfast Recipes
    Cuisine: Southwestern Mexican
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 2
    Calories: 242kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 large eggs fried
    • 2 flour tortillas warmed
    • 1 cup Refried Beans heated
    • 2 cups Hatch Green Chili heated
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    Instructions

    • Fry the eggs until done to your liking. Over easy works well here.
    • While the eggs are cooking heat up the containers of chili and beans in the microwave until hot and steamy. Set aside.
    • When the eggs are done, heat up a flour tortilla in the microwave for about thirty seconds.
    • Smear a heaping tablespoon of refried beans over the warm flour tortillas.
    • Place the eggs in the middle and top with a helping of Hatch Green Chili With Pork.

    Nutrition

    Calories: 242kcal | Carbohydrates: 29g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 967mg | Potassium: 115mg | Fiber: 6g | Sugar: 5g | Vitamin A: 370IU | Calcium: 99mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Hatch Green Chili and Eggs …It’s What’s for a Fall Breakfast.

    More Breakfast

    • Southwestern Chorizo Sausage and Biscuit Strata
    • Blackberry Merlot Wine Jelly
    • Creamy Scrambled Eggs with Rosemary and Capers
    • Crab Cakes Eggs Benedict With Spicy Hollandaise Sauce

    Reader Interactions

    Comments

    1. Vianney says

      November 13, 2012 at 6:54 pm

      “Never use water to remove peels from charred peppers, it washes off a lot of the flavor,” thank you!! perfect breakfast!

      Reply
      • Lea Ann says

        November 14, 2012 at 6:47 pm

        So glad you commented on this Vianney.

        Reply
    2. Chris says

      November 13, 2012 at 9:00 am

      Wow that is my kind of breakfast, absolutely wonderful.

      Reply
      • Lea Ann says

        November 14, 2012 at 6:51 pm

        Thanks Chris!

        Reply
    3. Susan says

      November 06, 2012 at 6:47 pm

      Gorgeous photos and delicious southwest breakfast recipe!

      Reply
      • Lea Ann says

        November 08, 2012 at 6:31 am

        Thanks Susan.

        Reply
    4. Vickie says

      November 05, 2012 at 9:36 am

      What a nice breakfast – I love all that colorful food. (color=healthy) Those fall shots are magnificent – makes me want to get out with my camera. It’s been mild here and we’re having a breathtaking fall. The shot of Mt. Evans is spectacular!

      Reply
      • Lea Ann says

        November 05, 2012 at 4:44 pm

        I miss seeing your photos on your blog. You’re a much better photographer than I. Get it out and start shootin.

        Reply
    5. dan says

      November 05, 2012 at 7:09 am

      Bravo !

      Reply
      • Lea Ann says

        November 05, 2012 at 4:45 pm

        🙂 doesn’t it look good?

        Reply
    6. Pat says

      November 04, 2012 at 7:44 pm

      Highland Ranch has some magnificent views, Lea Ann! The natural state of the open spaces is beautiful.
      I also love eggs cooked with chili or salsa. I usually add a sliced avocado on top.

      Thank you for all your kind words of support for the Hurricane Sandy victims. I have been voluteering at a temporary shelter In Brooklyn the past few days for people that lost their homes. It is wonderful to see how many people are helping and donating goods that are so dearly needed.

      Reply
      • Lea Ann says

        November 05, 2012 at 5:47 am

        Where on earth was my avocado?????? I always have one in my kitchen. Must have forgotten. 🙂 Pat, I was somewhat hesitant to post this with all the devistation on the East coast. We’ve been so lucky with our mild weather.

        Reply
    7. Holly says

      November 04, 2012 at 6:00 pm

      I have some peppers in the fridge too and this would be a great direction to take with them. I enjoyed the photos of the scenery too. So often here in Colorado we forget to stop and enjoy the gorgeous view, thanks for sharing it!

      Reply
      • Lea Ann says

        November 05, 2012 at 5:46 am

        Thanks for the comment Holly. We do live in a beautiful area and I agree, sometimes I have to stop myself to remind of my surroundings.

        Reply
    8. Axelle the french cook says

      November 04, 2012 at 2:44 pm

      I love fall colors. Where I live, most of trees stay green. We don’t see wonderful red or orange or brown.

      Reply
      • Lea Ann says

        November 04, 2012 at 4:24 pm

        You’ll have to visit the Eastern part of our United States some time. Now that’s spectacular at Fall.

        Reply
    9. Larry says

      November 04, 2012 at 1:08 pm

      Looks like fall has arrived, as it has here. I had a breakfast post queued up for tomorrow, but after seeing this great one, I may just delete it. I love all of the peppers cooked like that.

      Reply
      • Lea Ann says

        November 04, 2012 at 4:25 pm

        Don’t you dare delete that post…. I live for reports of your breakfasts. 🙂

        Reply
    10. Karen says

      November 04, 2012 at 11:01 am

      Sounds like a perfect breakfast to me 🙂

      Reply
      • Lea Ann says

        November 04, 2012 at 4:25 pm

        Thanks Karen

        Reply
    11. Karen (Back Road Journal) says

      November 04, 2012 at 7:12 am

      Beautiful fall colors inside for breakfast as well as outside.

      Reply
      • Lea Ann says

        November 04, 2012 at 4:25 pm

        Well nothing like your part of the U.S. but we do have some pretty scenery this time of year.

        Reply
    12. Toni | Boulder Locavore says

      November 04, 2012 at 6:30 am

      LeaAnn this is a perfect dish! The flavors are fantastic and it’s so beauitful to look at. Loved your fall views too!

      Reply
      • Lea Ann says

        November 04, 2012 at 4:26 pm

        Thanks Toni … always good to hear from you.

        Reply
    13. Karen Harris says

      November 04, 2012 at 5:11 am

      Sometimes the best dishes are the ones made out of necessity. I don’t know how it could get much better that a bunch of roasted red peppers. I am so glad you took advantage of the beautiful fall colors and took some photos. I don’t think about it until I am on the road and my camera is at home.

      Reply
      • Lea Ann says

        November 04, 2012 at 6:02 am

        I still haven’t gotten my camera back Karen…these were taken with my little point and shoot. It does pretty good when there aren’t lighting issues.

        Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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