A staple of breakfast tables in Colorado and New Mexico, Smothered Breakfast Burritos with Green Chile Sauce are one of our favorite breakfast dishes. Warm flour tortillas are stuffed with cheesy eggs, breakfast sausage, chorizo, and Mexican cheese and then topped with more cheese and a homemade Hatch Green Chile Sauce.
6Hatch Chile PeppersRoasted. Stems and seeds removed
½CupCilantro
Instructions
In separate pans cook you breakfast sausage and chorizo until done to your liking.
Eggs
Preheat a skillet on the stove to a low-medium heat with 1-2 teaspoons of olive oil. We usually put about 1-2 eggs worth of scrambled eggs into each burrito so 6 eggs should work for 4 smothered breakfast burritos.
Crack your desired number of eggs into a bowl and, if you like them cheesy, add your cheese to the mixing bowl (about ½-3/4 of a cup of shredded cheese).
Using a whisk, mix up the egg and cheese mixture. Pour your egg mixture into the preheated skillet and stir them occasionally until they are cooked to your liking.
Hatch Green Chile Sauce
Heat the olive oil, in a medium sized pot, over medium heat and sauté the onions and garlic until tender.
Add the chicken stock and oregano and bring the mixture to a boil. Add the quartered tomatillos and reduce to a simmer.
Simmer until the tomatillos are soft and tender, about 10-15 minutes.
Turn off the heat and add the Hatch chiles. Blend in a blender or food processor until smooth. Add the cilantro and pulse a few times to combine.
Assemble Your Smothered Breakfast Burritos
Warm your tortillas and then fill with the sausage, scrambled eggs, chorizo, and some cheese.
Roll up tight and top with the Hatch Green Chile Sauce and some additional shredded cheese.