Thank you Trader Joes for making the roasted green chili that I long for, more accessible to me. This 79 cent small can of green goodness brings me back to my
New Mexican roots. My recipe is a re-creation of my favorite breakfast burrito growing up from a classic drive-in called Hurricanes in Albuquerque, NM. With lots of patience and love- I've come quite close to my memory of the original.
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Ingredients:
· 2 Potatoes
· ½ Onion
· 2 Garlic Cloves
· 1 pinch of Dried Oregano
· Salt & Pepper
· 4 Bacon Strips
· 1 cup Chicken Broth
· 1 or 2 table spoons of Flour
· 1 can Chopped New Mexican Green Chili (Trader Joes)
· 2 Tortillas
· 3 Eggs
· 1 cup Shredded Chedder
Prep Work:
· Dice Potatoes and Onions into small pieces- the smaller they are the faster they cook (but not too small)
· Cook Potatoes with garlic and olive oil over stove until almost cooked through before adding in onions
· Season with salt, pepper, & oregano
· Cook Bacon in separate pan until crispy
· Save one or two table spoons of bacon fat for rue
· Remove potatoes and onions from skillet
· With the stove on- add equal parts flour and bacon fat to create rue in skillet
· Once fat and flour have combined and rue starts to lightly brown- add chicken broth, water, and can of green chili
· Mix with potatoes and onions and let simmer, add more liquid as the sauce reduces quickly
· Season with Salt and Pepper
Burrito Time:
· Heat Tortilla over stove
- Layer with scrambled eggs, shredded cheddar cheese & green chili mixture
- Final Touch- add cooked bacon
- Fold & Eat
