Print

Smoky Roasted Hatch Chile Breakfast Burritos

hatch chile breakfast burritos - featured image
Print Recipe

These smoky, slightly spicy breakfast burritos are packed with roasted Hatch chiles, fluffy scrambled eggs, and melted cheese. They’re quick, easy, and perfect for meal prep or feeding a crowd.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/2 cup whole milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 cup roasted Hatch chiles, chopped (about 3–4 medium chiles)
  • 4 large flour tortillas (burrito size, about 10 inches)
  • 1 cup shredded cheddar cheese (or Monterey Jack)
  • 1/2 cup crumbled queso fresco (optional)
  • Optional add-ins: cooked crumbled chorizo, black beans, diced avocado, or sour cream

Instructions

  1. Roast the Hatch chiles (if using fresh): Preheat broiler or grill to high. Place chiles on a foil-lined baking sheet. Broil for 4-5 minutes per side, turning with tongs, until skin is charred and blistered. Transfer to a paper bag or bowl covered with plastic wrap; let steam for 10 minutes. Once cool, rub off blackened skin, remove stems and seeds, and chop flesh. You should have about 1 cup.
  2. Prep the eggs: In a medium bowl, whisk together eggs, milk, salt, pepper, cumin, and garlic powder until uniform and slightly frothy (about 30 seconds).
  3. Cook the eggs: Heat a large non-stick skillet over medium heat. Add butter and let it melt, swirling to coat the pan. Pour in egg mixture. Let sit undisturbed for 30 seconds, then gently push cooked edges toward center with a spatula. Tilt pan to let uncooked egg flow to edges. Continue for 2-3 minutes until eggs are softly set but still slightly glossy. Remove from heat.
  4. Warm the tortillas: In a dry skillet over medium heat, warm tortillas for about 30 seconds per side, or directly over a gas flame for a slightly charred edge. Wrap in a clean kitchen towel to keep soft.
  5. Assemble the burritos: Lay a warm tortilla on a flat surface. Spoon about 1/4 of the scrambled eggs down the center, leaving a 2-inch border at top and bottom. Top with 1/4 cup chopped Hatch chiles, 1/4 cup shredded cheddar, and a sprinkle of queso fresco (if using).
  6. Roll the burrito: Fold sides of tortilla over filling. Fold bottom flap up and over filling, tucking tightly. Roll burrito away from you, keeping sides tucked in, until sealed. Place seam-side down on a plate. Repeat with remaining tortillas.
  7. Optional: Crisp the burritos: Return assembled burritos to skillet (seam-side down) over medium heat. Cook for 2-3 minutes per side until lightly browned and cheese is melted.

Notes

Don’t skip roasting the chiles—it adds essential smoky flavor. Taste a small piece of roasted chile before adding to eggs to check heat level. For best results, keep eggs soft and slightly creamy; they will continue cooking from residual heat. For freezer meal prep, assemble without queso fresco (it doesn’t freeze well). Wrap individually in foil, then place in freezer bag. Reheat by microwaving 2-3 minutes or baking at 350°F for 15-20 minutes.

Nutrition

Keywords: breakfast burritos, Hatch chiles, roasted chiles, easy breakfast, meal prep, freezer-friendly, Mexican breakfast

Find it online: https://crispcraving.com/smoky-roasted-hatch-chile-breakfast-burritos-easy-recipe/