This is just one of our ways to enjoy left over Hatch Green Chili. Green Chili and Eggs with refried beans on a warm flour tortilla, you’ve got an easy Southwestern breakfast.
Love a good sauced sunny side up egg idea? Don’t miss this recipe for Huevos Divorciados. A traditional Mexican Breakfast.
There’s no reason not to enjoy Green Chili for breakfast. And if you’re looking for ways to use leftover Green Chili, you’ll love this idea to start the day.
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.
Green Chili and eggs comes together in a jiff. Let’s take a look.
Ingredients You’ll Need
- Leftover Green Chili: To make this an easy fix for a quick morning breakfast, use leftover Green Chili. You can use a portion of my recipe for Hatch Green Chili, Colorado, or left over green chili that I use to make Green Chili Smothered Burritos. Or you can purchase green chili at the grocery store. Which ever you choose, make it easy.
- Flour Tortillas
- Eggs: I like to use fried eggs for this recipe. But feel free to make this with scrambled eggs.
- Refried Beans: Use either leftover homemade refried beans or canned refried beans. Either will add a creamy layer of flavor to Green Chile and Eggs.
Green Chili and Eggs, How To Build It
- Prepare your eggs: I like to use fried eggs for Green Chili and Eggs. To cook sunny-side up eggs, cook on medium low heat and when the whites start to form bubbles that means to watch them close, they’re almost done.
- While the egg is cooking heat up the Green Chili and and Refried Beans in the microwave until hot and steamy. Set aside.
- Heat two flour tortillas in the microwave for about thirty seconds.
- Smear enough refried beans over the flour tortillas to cover them well.
- Place your egg in the middle and top it with a helping of Hatch Green Chili With Pork.
Absolutely yes. You can’t just take a corn tortilla from a package and serve it. You need to heat it first. For Green Chili and Eggs I suggest brushing each side of the corn tortilla oil and frying it for about a minute per side in a hot comal or skillet. Then proceed with the recipe.
What To Serve It With
- A side of fresh fruit is an excellent idea.
- If you want to make this an even heartier meal, how about some Cast Iron Potatoes. Skillet fried and crazy delicious with seasonings.
- Sprinkle with chopped cilantro and slices of jalapeno pepper.
Tips For Success
- I like to make this recipe after I’ve made a big pot of Hatch Green Chili with Pork. It’s a great way to use the leftovers.
- You can also check your grocery frozen aisle. Here in Colorado we can purchase Santiago’s Green Chile With Pork. I’ve used it many times for this recipe.
- Got a favorite local Mexican Restaurant that serves Green Chile With Pork? Purchase some “to go” to make this recipe.
Related Recipes
Here are some more recipes to enjoy Mexican food for breakfast.
And if you’re looking for more breakfast ideas, don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes, including the most popular on my site for this traditional Western Omelette.
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Hatch Green Chili and Eggs Breakfast
Ingredients
- 2 large eggs fried
- 2 flour tortillas warmed
- 1 cup Refried Beans heated
- 2 cups Hatch Green Chili heated
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 enough refried beans over the flour tortillas to cover them.
- Place the eggs in the middle and top with a helping of Hatch Green Chili With Pork.
Notes
- I like to make this recipe after I’ve made a big pot of Hatch Green Chili with Pork. It’s a great way to use the leftovers.
- You can also check your grocery frozen aisle. Here in Colorado we can purchase Santiago’s Green Chile With Pork. I’ve used it many times for this recipe.
- Got a favorite local Mexican Restaurant that serves Green Chile With Pork? Purchase some “to go” to make this recipe.
Nutrition
Hatch Green Chili and Eggs …It’s What’s for Breakfast.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
“Never use water to remove peels from charred peppers, it washes off a lot of the flavor,” thank you!! perfect breakfast!
So glad you commented on this Vianney.
Wow that is my kind of breakfast, absolutely wonderful.
Thanks Chris!
Gorgeous photos and delicious southwest breakfast recipe!
Thanks Susan.
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!
I miss seeing your photos on your blog. You’re a much better photographer than I. Get it out and start shootin.
Bravo !
🙂 doesn’t it look good?
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.
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.
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!
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.
I love fall colors. Where I live, most of trees stay green. We don’t see wonderful red or orange or brown.
You’ll have to visit the Eastern part of our United States some time. Now that’s spectacular at Fall.
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.
Don’t you dare delete that post…. I live for reports of your breakfasts. 🙂
Sounds like a perfect breakfast to me 🙂
Thanks Karen
Beautiful fall colors inside for breakfast as well as outside.
Well nothing like your part of the U.S. but we do have some pretty scenery this time of year.
LeaAnn this is a perfect dish! The flavors are fantastic and it’s so beauitful to look at. Loved your fall views too!
Thanks Toni … always good to hear from you.
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.
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.