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New Mexico Green Chile Breakfast Burritos

The Jazz Chef
  • 40 minutes
  • Serves 6

INGREDIENTS

4

potatoes, shredded

1

small onion, finely chopped

1 clove

garlic, minced

1 8 ounce container

frozen Hatch, New Mexico green chile peppers

1/2 cup

chicken broth

12

strips bacon

1/3 cup

vegetable oil

1 tbsp

onion powder

salt and pepper

6

(10 inch) flour tortillas

butter flavored cooking spray

12

extra large eggs, beaten

2 cups

shredded Cheddar cheese