New this month
Get the Allrecipes magazine

New Mexico Green Chile Breakfast Burritos

The Jazz Chef

"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."
Added to shopping list. Go to shopping list.


40 m servings 873 cals
Original recipe yields 6 servings (6 burritos)


  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 49.7 g
  • 76%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 492 mg
  • 164%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 38
  1. 48 Ratings

Most helpful positive review

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 thes...

Most helpful critical review

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 add...

Most helpful
Most positive
Least positive

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 thes...

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...

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'...

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 ea...

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...

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

they were really good! Will make it again.

Yumm, I loved these breakfast burritos. My potatoes stuck to the pan a lot, but I have never been good at making hash browns. Still tasted great. The hatch chile sauce wasn't too spicy and truly...

Tried these for breakfast yesterday. They turned out great! They are so good and really hearty. This is something I will make on the weekends. Would love to have this when guests come over too. ...