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Breakfast burritos have become a beloved staple in many households and restaurants, celebrated for their versatility and convenience. These portable meals can be filled with a variety of delicious ingredients, making them perfect for busy mornings or leisurely brunches. Among the myriad of breakfast burrito variations, the Spicy Hatch Green Chili Egg Breakfast Burrito stands out due to its bold flavors and unique ingredients.

Hatch Green Chili Egg Breakfast Burrito

Start your day with a burst of flavor with the Spicy Hatch Green Chili Egg Breakfast Burrito. This delectable dish combines scrambled eggs, melty cheese, and the unique kick of roasted Hatch green chilies, creating a satisfying and energizing breakfast. Packed with fresh ingredients and spices, it’s perfect for busy mornings or relaxed brunches. With simple preparation and endless customization options, this burrito will become a breakfast favorite in no time.
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Ingredients
  

4 large eggs

1 cup roasted Hatch green chilies, peeled and diced

½ cup shredded sharp cheddar cheese

¼ cup finely diced onions

¼ cup diced ripe tomatoes

2 tablespoons chopped fresh cilantro

4 large flour tortillas

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Optional toppings: slices of ripe avocado, dollops of sour cream, or your favorite hot sauce

Instructions
 

Prepare the Ingredients: Begin by roasting the Hatch green chilies. You can do this over an open flame or under a broiler until the skins are blistered and charred. Once roasted, place them in a bowl and cover with plastic wrap for about 10 minutes to steam, which will make peeling easier. Remove the skins and seeds then dice the chilies. While your chilies are cooling, dice the onions and tomatoes.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely diced onions and sauté for 2-3 minutes until they become translucent and fragrant. Next, incorporate the diced Hatch green chilies and tomatoes into the skillet. Cook for an additional 2 minutes, stirring occasionally.

      Prepare the Egg Mixture: In a separate bowl, crack the eggs and whisk them together with a pinch of salt and freshly ground black pepper until well blended. Pour the whisked eggs into the skillet with the sautéed vegetables. Gently fold and stir to combine, allowing the eggs to cook for about 3-5 minutes until they are softly scrambled and just set. Remove the skillet from heat and stir in the shredded cheddar cheese and chopped cilantro until the cheese is melted and well distributed.

        Assemble the Burritos: To make the tortillas more pliable, warm them in a dry skillet or microwave for a few seconds. Once warmed, place a generous scoop of the savory egg mixture in the center of each tortilla. Fold in the sides and then roll tightly from the bottom to the top to form a burrito shape.

          Optional Toasting: For an extra touch, you can lightly toast the burritos. Heat them seam-side down in a skillet over medium heat for 2-3 minutes on each side, until they are golden brown and slightly crispy.

            Serve and Enjoy: Serve your spicy Hatch green chili breakfast burrito hot, and don’t hesitate to add your favorite toppings, such as slices of creamy avocado, a dollop of sour cream, or a dash of hot sauce for an added punch!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4