Ed's Smothered Breakfast Burritos
Ed says you can use Anaheim chiles,but he usually buys large bags of Hatch peppers in season,and has them roasted.
For Sunday breakfast,we serve salsa on the side and minced hot peppers for those who want a spicy burrito.
Ed makes breakfast potatoes from scratch by frying chopped potatoes,onions,red bell pepper and parsley.
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- breakfast potatoes
- 2 large eggs,scrambled lightly
- 4 large tortillas,warmed
- 8 slices bacon,cooked crisp
- 4 c green chile sauce
- 8 oz cheddar,jack or mozzarella cheese
- 2 tablespoons oil
- 1 medium onion,chopped onion.chopped fine
- 1 tablespoon flour
- 2 c chopped roasted new mexican green chile,fresh or frozen(thawed)
- 2 c chicken broth
- salt and pepper to taste
GREEN CHILE SAUCE
Spoon one-fourth of the potatoes onto a tortilla. Top it with 2 slices of bacon and one-fourth of the eggs. Roll up into a loose cylinder and place the burrito seam-side down intaking dish. Spoon one-fourth of the chile sauce over the burrito and sprinkle it generously with cheese. Repeat with the remaining ingredients.
Bake the burritos until the cheese is melted and gooey, about 5 minutes. Serve immediately.
1. Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes. Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the stock, stirring as you go, then add the salt. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.