New Mexico Green Chile Breakfast Burritos Recipe -
New Mexico Green Chile Breakfast Burritos Recipe
  • READY IN 40 mins

New Mexico Green Chile Breakfast Burritos

Recipe by  

"Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face."

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Ingredients Edit and Save

Original recipe makes 6 burritos Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
  2. Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
  3. Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
  4. Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
  5. Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
  6. Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
  7. Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2009

Wow these are really good. I really wasn't expecting to much from this recipe since well its a breakfast burrito. Not much surprises there. But... the green chili sauce in this recipe makes these amazing! I don't think I'll ever eat another breakfast burrito without it. I did change the recipe a little bit. I could not find frozen Hatch, New Mexico green chili peppers so I used canned diced and roasted green chilies, since I was using canned I used 2 7oz cans to make sure I got a lot of the green chili flavor. Also instead of using vegetable oil to fry the potatoes in I used the bacon grease (why let all that flavor go?). My potatoes must have been really big because I had way to many after shredding them. I think 2-3 would have been perfect. Thanks for the recipe I will be making this again!

Most Helpful Critical Review
Aug 04, 2012

These didnt have much flavor for me. I couldnt find the chile peppers at my store so I used green bell peppers instead and iadded some slice up jalepano. But to us it was very bland until we added salsa.


42 Ratings

Mar 01, 2010

this was excellent and my guests loved it. To save time, I used frozen hash browns and I also layered the dish like a casserole and baked at 350 for 10 minutes (as all the ingredients were warm). Tortillas-egg/green chile mixture-bacon-hash browns-cheese. Then I served with sour cream and leftovers!!!

Apr 20, 2012

EDIT --- I'm putting this at the top, because it's pretty important.. When simmering the chile, make sure to not let the peppers simmer for too long, they can begin to lose their flavor as they're already roasted/cooked beforehand. Also, if you can find it - use the FROZEN hatch green chile. Okay. So I'm kind of nervous to say this, as there may be several New Mexicans lurking about... BUT - I do hate green chile. Yes, I am a resident of New Mexico. Born and raised. This was the first time I've EVER liked green chile. I used mild because I don't like my chile to overwhelm the taste of the dish, but I still want a little "kick." I could walk across the street and pay $5 for this burrito at a taco truck, but it tasted 200x better while relaxing in my pj's and chowing down on this baby. THANK YOU "applejedi1," for this outstanding recipe. Now, if only I could eat one everyday without increasing my chances of that heart attack ;)

Apr 04, 2011

BUY FROZEN HASH BROWNS!!! I doubled the recipe and it toke at least an hour to make the STUPID hash browns and it was this huge mess! But the recipe overall was ah-mazing! the sauce was super easy and yummy. I put in sausage instead of bacon and added some cilantro. i got rave reviews all around. Warning: These burritos are very, very filling:) Thanks for the recipe

Dec 26, 2009

I wanted something different for breakfast this morning so I tried this recipe. These were wonderful. My husband ate two and that is unusual. I reduced the serving size to three because there is only the two of us. The only thing I did different was to use Ortega canned chillies because that is what I had on hand. I used my hand blender to smooth out the sauce because I don't like chunks of onion and thickened the sauce more. I will be making these again for sure.

Jul 21, 2012

There's nothing like the flavor of fresh roasted Hatch green chile. Here are two sources for green chile from Albuquerque, NM: Chile Addict Chile Tradition

Aug 17, 2009

they were really good! Will make it again.


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  • Calories
  • 873 kcal
  • 44%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 492 mg
  • 164%
  • Fat
  • 49.7 g
  • 76%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 40.2 g
  • 80%
  • Sodium
  • 1291 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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Brian Ross
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