Green Chili Breakfast Burritos. I’m wild crazy about them and so is the whole family – so much so that I have to make extra to send home with guests when they stay over. I love sharing with them, so now I’ll share them with you!
These are a go to recipe when I make a pot of my Denver Green Chili. There’s just something magical about Green Chili and melted cheese that does it for me! And when it’s all tucked in a burrito with eggs, chorizo or breakfast sausage, hash browns…all melded together inside a warm, soft, yielding tortilla! YUM!
If you don’t want to make Green Chili, a can of Stokes or other Green Chili can sub, and I guess another *gasp* Green Chili recipe could do. (Am I saying this out loud! Heresy! Seriously, make my Denver Green Chili – and plan for it because it’s an easy low & slow recipe that takes a while.) If you have a fave Mexican restaurant, consider asking (if it’s not on the menu) if they’ll package up a pint or so to go. Most will with no problem.
While the recipe makes a dozen, which is perfect for a crowd, the Green Chili mixture keeps fine for a few days in the fridge so a burrito can be quickly made on demand. I’ve even made up a dozen (or more) for camping, wrapped them in foil and reheated, gently, over a fire.
These burritos freeze and reheat beautifully and I’ve been known not just to freeze a few when I have too many, but to really make fantastic use of my time and money by making four dozen at a time. Yeah, they’re that good! Directions for a big batch are at the bottom of the post.
So whether you’re interested in making a dozen or more, here’s my “house specialty” Green Chili Burritos! I know you’ll love them, and whatever you do, don’t tell my little sister I have a stash in my freezer. She’ll be up in a heartbeat to clean me out!
Denver Green Chili Breakfast Burritos
- 1 pound sausage, your choice breakfast or chorizo
- 1 large onion, chopped
- 1 large poblano chile or a 4 ounce can, drained
- 1 pound of hashbrowns (use frozen for convenience)
- Salt & Pepper, as desired
- 8 to 16 ounces of grated cheese: cheddar, Colby, jack, Leghorn or a mix, best if this is a coarse rather than fine grate
- 12 eggs, scrambled
- 1 1/2 cups of Green Chili
- 12 to 24 tortillas, depending on how large you wish to make these
If using a fresh poblano, place on a foil lined tray and put under the broiler for several minutes until the skin is bubbled and charred. Turn and roast the other side. Place in a small bowl, cover with a plate and leave until cool enough to handle. Remove skin and stem from peppers, open and remove seed. Slice into strips then slice across them into a small dice. Add to a large bowl.
If you’re not roasting a poblano, open the can of diced Green Chili, drain by pressing down on the lid to remove excess liquid and add to a large bowl.
Add sausage to a large skillet with about 2 tablespoons water. Press it down to flatten it out as much as possible. As it cooks, mash it with your potato masher to break it up into small chunks, stirring as you do so. Add the diced onion and let it cook along with the sausage. When sausage is done, remove from pan and add to the bowl with the canned green chili or roasted poblano. Drain the oil in the pan if excessive and add oil if there’s not enough.
Add hashbrowns and cook until they’re done, stirring often. Looks aren’t really important here but it’s nice to get a bit of browning on them. Add salt and pepper as desired. When done, add to the bowl with the sausage/green chile mixture. Wipe skillet clean.
Whisk eggs together and scramble as you wish, in the same skillet. Just a note, because people are particular about their eggs, but light, fluffy eggs work best in these burritos, and it’s best not to get them too hard in the initial scramble as they’ll cook a bit more when the burrito is heated.
Add the Green Chili to the bowl and mix together. Gently fold in the eggs and cheese. Taste and adjust seasoning to your liking. Feel free to doctor these in any way that you please (although they’re perfect as is, and I’m just saying!) with Sriracha, hot sauce, etc., to your taste.
Add desired amount of Green Chili mixture to a tortilla and roll. If serving immediately, or if the tortillas aren’t soft, warm the tortillas first. This is very easily done by wrapping a dozen in a clean kitchen towel and microwaving for a moment or two. Turn over and heat for another minute until the stack is warm throughout. Keep covered as you wrap the burritos.
from the kitchen of www.frugalhausfrau.com
Large Batch Green Chili Breakfast Burritos for the Freezer
It’s a simple matter to multiply the above ingredients by two, three or four, but not such a simple matter to cook huge amounts of them! Since so many ingredients go into the burritos, it’s a huge time saver to make a bunch and freeze them, though. They’ll need to be wrapped, too. Here’s how I manage it!
Update: First a note (brought up by Liz in the comments, below.) While it’s perfectly fine to freeze eggs, there is a bit of a difference in the texture when reheated. Millions of people eat frozen eggs at chains, others can’t stand them. With all the cheese and sauce, it’s not too much of an issue, but there are there are ways around this if you find the idea of frozen eggs offensive. Leave them out (makes fewer) or leave them out and unwrap and add in fresh ones when reheated. Or just use fewer eggs in smaller pieces,
- Eggs: I make my Oven Baked “Hotel” Eggs. I usually don’t add as much milk and they cook a little faster. Make 12 to 24 in a batch, and you can easily get two batches going at a time.
- Sausage and Onions: These I don’t cook in a skillet, but instead use a Dutch oven. When I first start it out, I flatten and chop up a bit, add a small amount of water and add the lid. Then I remove the lid when they’ve gotten a bit solid, and mash up with a potato masher and let the sausage brown.
- Hashbrowns: I lay the hashbrowns out on rimmed cookie sheets (about a pound per sheet) and bake them in a 400 degree oven for about 30 minutes total. Watch them and stir now and then – there is a big difference in how quickly they cook in different ovens with different cookie sheets, and of course, all brands vary a bit in size.
- Poblanos: When I roast several Poblanos, it’s easier than one. I line them up, touching and holding each other up on a foil lined sheet, all in a row. Broil as above, but turn each over about a quarter turn as each side is done.
- Cheese: I usually buy chunk cheese and run it all through the large grate hole of the food processor, but pregrated is a great time saver if the price is right.
- Tortillas: I still only work with a dozen at a time so they are nice and warm when I roll them!
When I make Green Chili Breakfast Burritos ahead for the freezer, I really watch the sales in the preceding weeks before I plan to cook them up and pick up ingredients at their rock bottom pricing. Items that are perishable like Tortillas, Cheese, Hashbrowns or the Pork Roast to make the Green Chili get chucked in the freezer until all the ingredients are bought. Don’t forget to watch for great prices on foil, too.
Then I just mix up a huge batch, fill and roll the burritos and wrap in foil to freeze. Reheat by placing on a plate, cover loosely and microwave for three to four minutes. Do turn them over as soon as they’re out of the microwave so the bottoms aren’t soggy.
from the kitchen of www.frugalhausfrau.com
If you do make my Denver Green Chili, it makes a big batch and there’s so much to do with it! I usually cook up the larger amount of shoulder so I have lovely, shredded meat to use in a number of different items, and then make a few dishes just from the Green Chili.