Smothered Green Chile Breakfast Burritos

By dawnu1

Ingredients

• Green Chile Sauce
• 2 teaspoons canola oil
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 2 cups chopped flame roasted New Mexican green chiles
• 2 cups reduced-sodium chicken broth
• Ingredients
• 3 slices bacon
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 4 cups precooked shredded potatoes (see Note) or frozen hash browns
• 2 large eggs, lightly beaten
• 6 - 8-inch flour tortillas, warmed
• 3/4 cup finely shredded sharp Cheddar cheese (4 ounces)

Details

Servings 1
Adapted from sn126w.snt126.mail.live.com

Preparation

Step 1

1.To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add Chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
2.To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
3.Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
4.Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
5.Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.