Best Green Chile Burritos Recipes

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
• Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
• Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
• Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

GREEN CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...

Steps:

• For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
• Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
• Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
• Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
• For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
• For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
• For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
• Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
• Combine the beans and green onion vinaigrette in bowl.
• To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
• Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

5 MINUTE WET BEEF & GREEN CHILE BURRITOS

Steps:

• Place roast beef in saucepan and mash with fork.
• Mix in green chiles, garlic powder, chili powder, ground cumin,, beef broth and Wondra Flour.
• Bring to boil and simmer 2 minutes.
• Place refried beans in a microwave safe bowl, cover with plastic wrap and heat in microwave about 2 - 3 minutes or until heated through.
• Heat tortillas separately over open flame on stove, turning frequently until heated through or heat on griddle or frying pan, turning once.
• Place warmed tortilla on plate and spread with refried beans. Remove a serving of beef from saucepan with slotted spoon and place over refried beans. Top with shredded cheese.
• Fold sides of tortillas in about 2 inches. Roll the burrito, starting with the side closest to you and roll away from you.
• Ladle some beef & green chile sauce over burrito and top with cheese. Garnish with a dollup of sour cream.
• Note: If there is a Costco near you, the Kirkland brand canned roast beef is very good.

GREEN CHILE BURRITOS

Steps:

• Simmer pork in broth until tender and thoroughly cooked.
• Add chiles and canned tomatoes.
• Simmer 15 to 20 minutes longer.
• Spread each tortilla with refried beans.
• Using a slotted spoon, put some pork mixture on each tortilla, reserving liquid to serve as sauce.
• Roll each tortilla and place in a shallow baking dish.
• Bake uncovered at 350 degrees for 15 minutes or until hot.
• Thicken sauce with a little flour and spoon over burritos.
• Serve topped with grated cheese, shredded lettuce and chopped tomato.

GREEN CHILE BURRITOS A LA CROCK-POT

Steps:

• Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
• Reserve broth. Shred meat into 3 quart saucepan.
• Add broth, onion, tomatoes, chiles, and salsa.
• Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
• Bring to boil and heat through, until onion is translucent.
• Put mixture in center of warmed tortilla and fold.

GREEN CHILE CALABASITAS BURRITOS

Steps:

• Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini. Stir well and saute for 10 minutes, stirring often, until vegetables are soft. Stir in the salt and pepper then remove zucchini to a bowl.
• In the same skillet; pour in the green chile sauce, green chiles, and black beans. Stir well to blend then heat through (about 5-7 minutes) until it starts to bubble a little.
• Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style.
• Garnish with your favorite toppings like tomato, avocado, and cilantro.

GREEN CHILE WET BURRITOS

Steps:

• 1. In large pan brown ground beef. Heat beans in microwave.
• 2. Put some of the enchilada sauce in bottom of 2 13X9 baking dishes.
• 3. Layer ingredients in each tortilla: beans, meat, cheese, onions. Roll into a burrito and place in dish.
• 4. Pour the rest of the enchilada sauce over all the burritos and spread making sure all burritos are covered.
• 5. Put on top of burritos: cheese onion tomatoes and olives.
• 6. Cover with foil and bake in 350 degree oven for about 20 minutes. Serve with sour cream

CREAMY GREEN CHILE CHICKEN BURRITOS OR CHIMICHANGAS

Steps:

• Cook chicken any method you prefer and chop into small pieces or shred. This may be done in advance and then heated in the sauce. Heat green enchilada sauce, 1/4 cup water and cream cheese until blended and hot.
• Place chicken pieces on tortillas and spoon sauce over the meat or add chicken to sauce and bring mixture to a boil. Spoon chicken sauce mixture onto tortillas.
• Roll tortillas with chicken sauce mixture. Put cheese on top and heat in microwave for about 30 seconds to melt cheese. Put sour cream on top and serve.
• For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra sauce and cheese.
• For Enchiladas: place rolled up tortillas with chicken mixture in a baking pan with some sauce in bottom, and extra sauce and cheese on top. Heat until cheese melts. I usually serve this meal with shredded lettuce on the side and refried beans or rice.

GREEN CHILE RABBIT BURRITOS

Steps:

• I realize this is an oddly written recipe, however, it's an old one and it's how it came written to me. Enjoy!

TURKEY AND GREEN CHILE BURRITOS

Steps:

• Roast poblanos on a fork directly over a gas flame, turning until all sides are charred, about 3 minutes. Set aside to cool in a plastic bag.
• Heat oven to 350 degrees. Cook onions and garlic in olive oil in a deep skillet over medium-low heat until translucent, 5 to 7 minutes. Add turkey, raise heat to medium, and cook until meat is golden brown, 4 to 6 minutes. Season; add potatoes and stock. Reduce heat to medium low, cover, and simmer until potatoes and turkey are cooked, 10 to 12 minutes. Uncover; raise heat to medium; cook to reduce liquid, 8 to 10 minutes. Peel and seed poblanos, cut in strips, and add to mixture.
• Place a quarter of the mixture on a tortilla, midway between the center and the edge near you. Scatter a quarter of the cheese over mixture. Fold right and left sides of tortilla over filling and roll up tortilla away from you. Repeat with other tortillas, place in a baking dish, cover with foil, and bake to heat through, about 15 minutes.

SMOTHERED GREEN CHILE CHICKEN BURRITOS

Steps:

• Green Burrito Sauce: Heat vegetable oil in a medium saucepan over low heat. Whisk in flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown.
• Whisk in the chicken broth, enchilada sauce, cumin, salt and pepper. Increase heat to medium-high and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
• Burrito Filling: Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
• Preheat oven to 350 ^F. Grease a 13" x 9" baking dish with non-stick cooking spray.
• Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20-30 seconds to soften slightly.
• To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
• Bake in preheated oven for 20 mins. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 mins., or until cheese is melted and the sauce is bubbly arund the edges.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• In a small bowl, whisk the eggs, egg whites, jalapeno and cayenne; set aside., Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set. Sprinkle with cheese and chilies. Remove from the heat; cover and let stand until cheese is melted., Place 1/3 cup mixture off center on each tortilla. Fold sides and end over filling and roll up. Top with salsa.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• Cover the shredded potatoes with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce heat to low, immer until the sauce thickens. 2. Place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp. 3. Heat vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with onion powder, salt, and pepper. Fry until crispy bits form and the potatoes are cooked through, about 15 minutes. 4. Place tortillas between two damp paper towels. Microwave on High until warm. 5. Spray separate skillet with cooking spray and cook eggs over medium heat, whisking them continuously until completely set; turn off the heat. 6. Lay a tortilla flat. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese. 7. Fold left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

GREEN-CHILE-SMOTHERED BREAKFAST BURRITOS

Steps:

• Preheat oven to 400° F.
• Warm oil in a large heavy skillet over medium heat. Stir in potatoes, salt, and as much pepper as you wish. Pat mixture down evenly, cook several minutes. Scrape it up from bottom of skillet, add onion and garlic, and pat back down again. Repeat process until potatoes are cooked through and golden brown, with many crisp edges, about 12 to 15 minutes. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute and cook eggs.
• Spoon 1⁄4 of mixture onto a tortilla. Top with 2 slices of bacon. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate. Spoon 1⁄4 of chile sauce over burrito and sprinkle it generously with cheese. Repeat with remaining ingredients.
• Bake burritos until cheese is melted and gooey, about 5 minutes. Serve immediately.
• HANDHELD RED CHILE BREAKFAST BURRITOS
• Since handheld burritos are often an on-the-run option, I've made this to serve just a pair of diners. It's easy to double or even triple, if you want to feed a group. I happen to prefer red chile with the chorizo included here, but feel free to mix and match fillings and toppings as you wish. Just remember that a handheld burrito is an exercise in restraint, to some degree. It needs to be full enough to be satisfying, but not so overstuffed that it can't be eaten out of hand, and the filling should be moist but not so much that it drips badly or causes the tortilla to collapse. You can offer extra chile sauce on the side if you wish, but keep the quantity inside the burrito close to the amount suggested.
• Serves 2
• teaspoons vegetable oil 3 to 4 ounces uncooked bulk chorizo
• to 9-ounce russet potato, peeled or unpeeled, cut in 1⁄2-inch dice
• 3 cup chopped onion
• garlic clove, minced
• large eggs, lightly beaten
• flour tortillas, warmed
• ounces mild cheddar cheese, grated
• Preheat oven to 400° F.
• Warm oil in a heavy skillet over medium heat. Stir in chorizo and pat mixture down evenly, and scrape back up, until the chorizo loses its raw look. Stir in potatoes and cook for about 5 minutes, until the cubes are just starting to become tender. Scrape mixture up from bottom of skillet, add onion, garlic, and salt, and pat back down again. Repeat process until potato cubes are cooked through and golden brown, with some crisp edges, about 5 more minutes. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute and cook eggs.
• Spoon 1⁄2 of filling onto a tortilla. Spoon 1⁄2 of chile sauce over filling followed by 1⁄2 of cheese. Fold 1 side of tortilla up over filling by about 1 inch. Fold both ends in and roll up into a snug cylinder. Repeat for second burrito. Wrap at least the folded bottom end of each burrito in a foil or wax paper collar. Serve right away.
• RED CHILE SAUCE FROM WHOLE PODS
• When New Mexicans talk about "red chile" or simply "red," they generally mean the sauce that forms a constituent part of a dish. Cooks make the sauce from either dried whole pods, as is the case here, or from ground chile, as in the recipe after this. Use the sauce with burritos, enchiladas, tamales, or other dishes.
• Makes approximately 4 cups
• ounces (about 20 to 25) dried whole red New Mexican chile pods
• cups water or chicken stock (divided use)
• tablespoons vegetable oil
• medium onion, minced
• garlic cloves, minced
• to 2 teaspoons crumbled dried Mexican oregano or marjoram
• teaspoon salt, or more to taste
• Toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side. Remove chiles from skillet immediately. When cool enough to handle, break each chile pod into several pieces (wearing rubber or plastic gloves if your skin is sensitive), discarding stem and seeds. Place chile pieces in a blender and pour in one-half of the water or stock. Purée until mostly smooth but with a few flecks of chile still visible in liquid.
• Warm oil in a large saucepan over medium heat. Add onion and garlic and sauté several minutes, until onion is limp. Pour in blended chile mixture, then add oregano and salt. Purée remaining chiles with remaining water and pour purée into sauce in pan. Reduce heat to medium low and simmer for a total of 20 to 25 minutes. After about 15 minutes, taste the sauce and adjust seasonings. When ready, sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use. Working ahead: The sauce keeps for 5 to 6 days, refrigerated, and freezes well.
• RED CHILE SAUCE FROM GROUND POD
• Ground dried chile is a fine ingredient for making sauce if you're sure it's freshly ground. It simplifies the process, and also facilitates the blending of various chiles with different degrees of heat, earthiness, sweetness, or other characteristics to make a signature sauce for a special dish. In New Mexico, it's fairly easy to find superb ground chile at farmers' markets, specialty shops, or grocery stores with high turnover, but the search may be more problematic out of state. Smell it if you can, or at least verify that it's vibrant crimson in color.
• Makes approximately 4 cups
• tablespoons vegetable oil
• medium onion, minced
• garlic cloves, minced
• cups chicken or beef stock, or water
• teaspoon crumbled dried Mexican oregano or marjoram
• teaspoon salt, or more to taste
• Warm oil in a heavy saucepan over medium heat. Add onion and garlic and sauté until onion is limp. Stir in chile and then water, a cup at a time. Add oregano and salt and bring sauce just to a boil. Reduce heat to a low simmer and cook for about 20 minutes. Completed sauce should coat a spoon thickly but still drop off it easily. Use warm or refrigerate for later use. The sauce keeps for 5 to 6 days, refrigerated, and freezes well.
• GREEN CHILE SAUCE
• In the days before freezers, green sauces were far less common than red. The immature chile turned red in the field rather quickly, making the green pod highly seasonal. I prefer to use stock in place of water in both red and green sauces, but especially with green chile, to approximate the meatier flavor that used to come from lard or beef suet when they were the only available cooking fats.
• Makes approximately 4 cups
• tablespoons vegetable oil
• to 3 garlic cloves, minced
• tablespoon all-purpose flour
• cups chopped roasted mild to medium-hot New Mexican green chile, fresh or thawed frozen
• cups chicken or beef stock
• Warm oil in a heavy saucepan over medium heat. Add onion and garlic and sauté until onion is soft and translucent, about 5 minutes. Stir in flour and continue cooking for another 1 or 2 minutes. Mix in chile. Immediately begin pouring in stock, stirring as you go, then add salt. Bring mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm, or refrigerate for later use. The sauce keeps for about 3 days, refrigerated, and freezes well.
• Cooks desiring a still meatier sauce may want to brown a bit of ground or cubed pork loin or beef chuck with the onion-and-garlic mixture, then simmer the sauce longer, until the meat is tender.
• Chile recipes are adapted from Tasting New Mexico, © 2012 Cheryl Alters Jamison and Bill Jamison (Museum of New Mexico Press), carried in the New Mexico Magazine Store.
• Cheryl Alters Jamison is New Mexico Magazine's contributing culinary editor. Read her blog at nmmagazine.com/tastingnm. See more of Douglas Merriam's work at douglasmerriam.com.
• Categories:
• Tasting NM, Cuisine, October 2014

POTATO, CHORIZO, AND GREEN CHILE BURRITOS

Steps:

• Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, and let stand for 5 minutes. Drain; pat potatoes dry with paper towels.2. Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice.3. Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. Remove the chorizo mixture from pan. Add oil to pan, and swirl to coat. Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. Remove pan from heat. Stir in chorizo mixture and salt.4. Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. Roll up each burrito, jelly-roll fashion.5. Heat a large nonstick skillet over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.

GANADO CAFE GREEN CHILE BURRITOS

Steps:

• Cut beef (or moose or venison) into 1" or 2" chunks and place in dutch oven (no oil is needed). Cook on medium heat until meat releases juices. Add frozen chopped green chile or fresh roasted, peeled and chopped chile and garlic. I actually prefer to use garlic granules if you have it. Don't even try to use canned chile because it is preserved with vinegar which will impart a nasty taste. Add red chile flakes (or omit if you don't like a little bite). Add salt and pepper, to taste. Simmer for 4-5 hours or until meat begins to fall apart. You may need to add water to keep it kind of "stewish". Mix cornstarch with just enough water to make a thickening agent. Add and stir in a small drizzle to thicken. Serve wrapped in a large flour tortilla with cheese. Top with diced tomatoes, shredded lettuce and sour cream if you like.