Breakfast
Breakfast Burritos with Roasted Hatch Green Chile
4.8 · 96 reviews
This smothered burrito recipe is breakfast the way we make it in New Mexico — a warm flour tortilla stuffed with fluffy eggs, crispy potatoes, and Roasted Hatch Green Chile, then drowned in green chile sauce and melty cheese. If you've only ever had a handheld breakfast burrito, this green chili breakfast burrito will change your whole morning.
Smothered vs. handheld: what makes it a green chili burrito
In New Mexico, a breakfast burrito comes one of two ways: handheld, with the green chile rolled right inside, or smothered — laid on a plate, ladled with green chile sauce, blanketed in cheese, and eaten with a fork. Smothered is the diner classic, the one that shows up under a river of sauce at every New Mexico cafe. Both are built on the same idea: green chile is not a topping here, it's the whole point. These green chili burritos lean into it twice over — roasted chile inside, chile sauce on top.
Why Hatch green chile
Our family has farmed the Hatch Valley for five generations, and we'll tell you straight: the chile is what separates a real green chili breakfast burrito from a sad drive-thru taquito. Fire-roasted Roasted Hatch Green Chile goes inside with the eggs and potatoes for smoky depth, and Hatch green chile sauce blankets the top. Out of season or short on time, freeze-dried chopped green chile rehydrates in minutes and keeps that bright Hatch flavor. Want to compare every option in one place? Browse our breakfast burrito sauce collection — green chile sauce, salsa, and red. Choose medium for an everyday burrito or hot if you want your morning to wake you up.
Pro tips for the best breakfast burrito
Crisp the potatoes hard before anything else — soggy potatoes are the only way to ruin this. Cook the eggs soft and pull them while they still look a touch underdone; they'll finish in the warm tortilla and under the hot sauce. Warm your flour tortillas in a dry skillet so they fold without cracking. Don't overstuff — a burrito you can actually close holds together under the sauce. Add bacon, chorizo, or breakfast sausage if you want it heartier.
Serving & make-ahead
Serve smothered burritos straight from the broiler, sauce bubbling and cheese browned, with a side of refried beans. For handheld, wrap them tight and griddle the seam to seal. These freeze well: roll them (un-smothered), wrap in foil, and freeze up to a month. Reheat in the oven, then smother and broil when you're ready to eat. For more morning chile, try our green chile hashbrown patties on the side.
Breakfast Burritos with Roasted Hatch Green Chile
- Prep15 min
- Cook20 min
- Total35 min
- Serves4 burritos
Ingredients
Instructions
- Crisp the diced potatoes in oil over medium-high heat with the onion until golden and tender, then season with salt and pepper.
- Cook the optional bacon, chorizo, or sausage, then set aside.
- Whisk the eggs and scramble them soft in butter, pulling them while slightly underdone.
- Stir the chopped roasted Hatch green chile into the eggs and potatoes.
- Warm the flour tortillas in a dry skillet until pliable.
- Fill each tortilla with the egg, potato, chile, and meat mixture plus a little cheese, then roll snugly.
- For smothered burritos, place seam-down on an oven-safe plate, ladle warm green chile sauce over the top, and cover with the remaining cheese.
- Broil 2 to 3 minutes until the cheese melts and the sauce bubbles.
- Serve immediately with refried beans.
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
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