EatingWell


What's This?
Serving size 6
Prep Time
Total Time

Ingredients

Green Chile Sauce

2 tsp canola oil¾ cup minced onion2 cloves garlic, minced1 Tbsp all-purpose flour2 cup chopped roasted mild-to-medium New Mexican green chiles, preferably fresh2 cup reduced-sodium chicken broth

Directions

1. To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.

Ingredients

Burritos

3 slices bacon
½ cup chopped onion
1 clove garlic, minced
4 cup precooked shredded potatoes (see note) or frozen has browns
2 large egg, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired (see tip)
¾ cup finely shredded sharp cheddar cheese (4 ounce)

Directions

2. To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
3. Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
4. Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
5. Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.

Tip: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, about 5 minutes.

Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.

To Make Ahead: Cover and refrigerate the sauce (Step 1) for up to 3 days.

 

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 375
  • Calories from fat 135
  • Total Fat 15gm 23%
  • Sodium 753mg 31%
  • Total Carbohydrates 45gm 15%
  • Fiber 5gm 20%
  • Protein 14gm
  • Cholesterol 93mg 31%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Brunch, Healthy, High Fiber, Kid-Friendly, Cheese, Egg, Pork, Vegetable, Southwestern, Easy, Father's Day, Fall, Spring, Summer, Winter, Mother's Day, Entertaining

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