NACHO DAUGHTER-IN-LAW'S CHEESY BREAKFAST BURRITO RECIPE ...
Our daughter-in-law started a breakfast tradition when we visited, and it has transformed into this breakfast burrito that has crushed nacho chips in it along with eggs, potatoes, and cheese. This is just as good without the tortilla, just serve it in a bowl.
Provided by bd.weld
Categories Breakfast and Brunch Potatoes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 burritos
Number Of Ingredients 8
Steps:
- Combine butter and potatoes in a large nonstick skillet over medium-high heat. Cook until potatoes are slightly browned on the edges, 5 to 7 minutes.
- Add eggs to the skillet with the potatoes and cook until set, 5 to 7 minutes more. Add Cheddar cheese, pepper jack cheese, and picante sauce. Mix with potatoes and eggs until thoroughly incorporated. Add crushed chips to the skillet and stir until well mixed.
- Divide egg mixture evenly among tortillas and roll up burrito-style.
Nutrition Facts : Calories 798.7 calories, CarbohydrateContent 84 g, CholesterolContent 375.8 mg, FatContent 36 g, FiberContent 4.7 g, ProteinContent 33.5 g, SaturatedFatContent 14.6 g, SodiumContent 1548.7 mg, SugarContent 4.7 g
BREAKFAST BURRITO AUTHENTIC RECIPE | TASTEATLAS
Adapted from NewMexico.org, this recipe shows how to make a hearty, spicy breakfast burrito with hashed browns, eggs, and bacon, smothered in green chile sauce — as they do it at Tia Sophia’s, a family restaurant which is also the home to the original breakfast burrito. For a full experience, feel free to add some red chile sauce as well.
Provided by TasteAtlas
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 27
Steps:
- Start with preparing the green and red chile sauce.
- For the green chile sauce, sauté onion and garlic in a saucepan over medium heat for about 5 minutes, until the onion becomes soft. Add flour, stir, and cook for another 1-2 minutes. Now, add the chile and chicken or beef broth, and season with salt. After the mixture boils, turn down the heat and simmer for 15 minutes. The sauce should be thickened but still liquid.
- For the red chile sauce, warm up a heavy skillet and toast the dried whole chile pods for 1-2 minutes on each side. Let them cool, put on some rubber gloves, and break them up, removing stems and seeds. Process them in a blender with 2 cups (480 ml) of water or chicken stock. Heat the oil, and sauté onion and garlic in a saucepan until the onion withers. Stir in the blended chile, oregano, marjoram, and salt. Pour in the remaining water or chicken stock, purée, reduce the heat, and continue simmering for 20 to 25 minutes.
- Now, prepare the burritos. Preheat the oven to 400°F/200°C. Slice the onions and grate the potatoes. Heat the oil in a large skillet and add the potatoes. Season with salt and pepper, even out, and cook for several minutes. Then, turn the potatoes over using a spatula, add onion and garlic, pat down and continue cooking for 12 to 15 minutes, turning over occasionally, until the potatoes are golden brown and crispy.
- Whisk the eggs and pour them over the potatoes. Stir until the eggs are cooked but still soft.
- Fill each of the 4 tortillas with 1/4 of the potato-egg mixture and 2 slices of bacon. Roll gently so the seam side is on the bottom, and transfer to a baking tray. Drizzle with red and green chile sauce and sprinkle with grated cheese. Bake for 5 minutes, until the cheese has melted, and serve immediately.
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