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recipes

phoenix hatch green chile breakfast burrito

phoenix hatch green chile breakfast burrito
recipe time
15 minutes
recipe difficulty
medium
recipe servings
1

ingredients

  • 8–10 oz Dietz & Watson Chef Carved Ham, diced
  • 1 cup Dietz & Watson hatch chili cheese (alt Champagne Cheddar), shredded
  • 1 cup roasted Hatch green chiles, peeled and chopped (or canned diced Hatch green chiles, drained)
  • 2 cups refrigerated hash browns
  • 1/2 small yellow onion, minced
  • 6 large eggs, lightly beaten
  • 4 large flour tortillas (12-inch)
  • 2 tbsp neutral oil
  • 1 tbsp butter
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • Optional: chopped cilantro, lime wedges, crema or salsa verde, avocado

directions

  • Crisp potatoes: Heat 1 tbsp oil in a large skillet over medium-high. Add potatoes; season with salt, pepper, and cumin. Cook until golden and tender; remove.
  • Build the chile base: Add remaining oil and onion; sauté 2–3 min. Stir in Hatch chiles; cook 2 min.
  • Warm the ham: Add diced Chef Carved Ham to the skillet; toss 1–2 min to heat through. Fold in the potatoes. Transfer mixture to a bowl; wipe the pan.
  • Soft scramble: Melt butter in the skillet over medium; add eggs and gently stir until just set. Season lightly.
  • Melt and roll: Warm tortillas. Layer Champagne Cheddar, the ham–potato–chile mixture, then eggs. Roll tightly; toast seam-side down in the skillet 30–60 seconds for a light crisp and melty center.
  • Finish: Squeeze lime over cut halves; add cilantro, crema, or salsa verde if you like.

this recipe is made with

Dietz & Watson NY State Hatch Chile Cheddar Cheese 3.7 lb

hatch chile ny state cheddar cheese

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recipes made
the right way.

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