Wednesday, April 16, 2014


makes six servings

Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth

3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)

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.

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.

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.

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.

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.

bacon recipe source: Eating Well, September/October 2010 

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