Thank you to Jones Dairy Farm for sponsoring today’s Green Chile Burritos, and thank you to YOU for supporting the brands we love!
Green Chile Breakfast Burrito Recipe
Let’s talk the ultimate breakfast burrito. Packed with custard-like soft scrambled eggs, crispy roasted potatoes, poblano and bell peppers and peppered with our favorite salty Jones Dairy Farm Canadian Bacon, these breakfast burritos are a thing of wonder. We guild the lily with an intensely flavored poblano and cilantro cream sauce smothered on top and then finish it off the same way you do any smothered burrito – with melty Monterrey jack cheese.
While I’d argue the poblano cream sauce is the ultimate finishing touch, if you’re on the go, this Green Chile Breakfast Burrito Recipe can easily be packed in foil and enjoyed on the road or at your desk while battling an unending trail of unanswered emails.
Ingredients in Green Chile Breakfast Burritos
Veggies. For a tex-mex style burrito my go-to veggies are always red bell peppers, onions and potatoes. To compliment the poblano cream sauce, I also throw in some sliced poblano peppers as well.
Eggs. We use about one egg per burrito.
Canadian Bacon. When it comes to breakfast meats Jones Dairy Farm is always our go-to (evidenced in our Blueberry Pancakes, Stuffed Biscuits, Benedicts and so many more!). Like all of their products the Canadian Bacon is free of MSG and certified gluten-free. It’s smoked with real hickory chips which means that smoky deliciousness comes through in every bite.
With 10 grams of lean protein in each serving, it’s a great healthier meat option for our breakfast burritos. You can find their products in a store near you by checking out the locator on their website.
Tortillas. We like to use burrito sized whole wheat tortillas. They pack in extra protein and have plenty of healthy carbs to keep you satisfied.
The Poblano Cream Sauce
Poblano peppers. Today’s poblano cream sauce is basically a replica of this one from our poblano chicken but with a little more cream. If you haven’t had a poblano pepper, they are similar to a green bell pepper but have a little bit of a smoky flavor and just a touch of heat.
Cilantro. Lots of it!
Chicken Stock. Use low sodium.
Garlic. One or two cloves will do!
Cream. Don’t try to swap our milk or half and half here.
Let’s Make Green Chile Breakfast Burritos
Char the peppers. Place the peppers over an open flame. Char on all sides. Put in a Ziplock baggie and let the steam.
Roast the veggies. Toss the potatoes with oil and seasoning. Spread them on a baking sheet and pop in the oven. Bake for about 15 minutes.
While the potatoes cook, toss the peppers and onion with oil and seasoning. When the potatoes come out, push the potatoes to the side and add the veggies. Roast until the potatoes are crisp and the veggies are soft.
Make the cream sauce. While the vegies roast, take the peppers out of the bag. Peel the skin off and then take out the seeds and stems. Put the peppers in a small food processor or blender with the chicken stock, cilantro and garlic. Blend until smooth.
Add the poblano mixture to a small saucepan. Add the cream and salt. Bring to a boil and reduce to a simmer. Simmer until thickened.
Scramble the eggs. Add eggs, milk and a pinch of salt to a large bowl. Whisk to combine. Cook the eggs low and slow in a large skillet. When the eggs are cooked through but still very soft, turn the heat off and add the sliced Canadian bacon.
Place a handful of veggies in the middle of the tortilla, top with eggs, and cover with cheese.
Option 1: Place burritos seam-side down in a 9×12 baking dish sprayed with cooking oil. Pour sauce on top. Cover with cheese. Bake at 350 degrees until the cheese has melted and the burritos are hot and melty.
Option 2: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Heat sauce in the microwave and use as a dipping sauce.
Option 3: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Eat on the go!
Can I make Green Chile Burritos in Advance?
Yes! Freeze for up to a month. Refrigerate for five days.
Can I serve a crowd?
Yes! If you want to make ahead for a crowd, simply make the burritos and sauce from start to finish. Place the burritos in a casserole dish and cover with foil. When you’re read to serve, heat the sauce up a little and then pour on top of the burritos. Sprinkle with cheese and bake until hot and bubbly.
Substitutions and Tips and Tricks for Recipe Success
- Use your favorite tortilla – spinach or sun-dried tomato would be yummy options.
- For more spice, add sliced jalapenos or roast a jalapeno alongside the poblano peppers.
- Don’t overcook the eggs. Make sure they are still very soft and wet as they will cook more in the oven.
- Use your favorite cheese. Pepper jack, cheddar or fontina would be good options.
- Other great options for veggies: spinach, green pepper or sweet potatoes.
Green Chile Breakfast Burrito Recipe
- 3 cups quartered baby potatoes
- 2 tbsp olive oil, divided
- 1/2 tsp each of onion powder, garlic powder, and paprika, divided
- 3/4 tsp salt, divided
- 1 large red bell pepper, sliced thin
- 1 medium onion, sliced thin
- 1 large poblano pepper, sliced
- 8 large eggs
- 1/2 cup milk
- 1 tbsp unsalted butter
- 1 package Jones Dairy Farm Canadian Bacon, sliced
- 8 burrito-sized tortillas of your choice (I like whole-wheat or spinach)
- 12 oz monterrey jack cheese, shredded (2 1/2 cups)
Poblano Cream Sauce
- 1 large poblano pepper
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/2 cup cilantro
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 sheet pan
- 1 Non-stick skillet
- Preheat oven to 425 degrees. Line a large baking sheet with foil.
- Place the (one) whole poblano pepper over an open flame on a gas stove. Char on all sides. Put in a ziplock baggie and let the pepper steam while you prep the potatoes and veggies. If you do not have a gas stove, you can broil the peppers until they are charred on all sides. Transfer to a ziplock bag to steam while you prep the potatoes and veggies.
- Add potatoes to a large bowl. Toss with 1 tablespoon olive oil. ¼ tsp paprika, ¼ tsp onion powder, ¼ teaspoon garlic powder and ¼ teaspoon salt. Spread on the baking sheet. Roast for 15 minutes.
- While the potatoes cook, add the sliced red bell peppers, sliced poblano pepper and onions to the same bowl you used for the potatoes. Toss with remaining tablespoon olive oil, ¼ teaspoon paprika, ¼ teaspoon garlic powder and ¼ teaspoon salt. Remove the potatoes from the oven after 15 minutes. Toss the potatoes and then slide potatoes over to the side. Add peppers and onions to the other side of the sheet pan. Cook another 10-15 minutes until the potatoes are crispy and the veggies are soft.
- While the veggies roast, take the poblano pepper out of the ziplock bag. Peel the skin off and then take out the seeds and stems. Put the peppers in a small food processor or blender with the chicken stock, cilantro and garlic. Blend until smooth.
- Add the poblano mixture to a small saucepan. Add the cream and ¼ teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 4-5 minutes. Season to taste with salt and pepper.
- Add eggs, milk and ¼ teaspoon salt to a large bowl (I use the same bowl I toss the peppers and potatoes in, no need to wash it). Whisk to combine. Heat a large non-stick skillet to a medium heat. Add a tablespoon of butter. Scramble the eggs with a spatula. When the eggs are cooked through but still very soft, turn the heat off and add the sliced Canadian bacon. Toss to combine. Season to taste with salt and pepper.
- Place a handful of veggies in the middle of each tortilla, top with a scoop of eggs, and cover with a few tablespoons of cheese.
- Options for serving: Option 1. Reduce heat on the oven to 375 degrees. Place burritos seam-side down in a 9×12 baking dish sprayed with cooking oil. Pour sauce on top. Cover with remaining cheese. Bake until the cheese has melted and the burritos are hot and melty. Option 2: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Heat sauce in the microwave and use as a dipping sauce. Option 3: Wrap each burrito in foil. Chill until read to serve. Heat burritos in the oven or microwave when ready to eat. Eat on the go!
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