We love New Mexico Style Mexican food and our beloved TexMex! Haha! We really do. Maybe it’s because we live in Texas and have some of the best Mexican food around!
These breakfast burritos are fried in a little oil, then topped with Red Chile and cheese! These are favorite of ours! They are loaded with eggs, sausage, and cheese and served with fresh avocados! So good.
You can use your favorite red chile auce or here’s my red
If you use store bought red chile we like Hatch Red Chile Enchilada Sauce. https://www.hatchchileco.com/recipe/red-chile-beef-enchiladas/
Pan Fried Breakfast Burrito
These burritos can be made ahead and frozen for later use. Make the burrito to the point before you would fry them. Wrap in saran wrap, stick in your freezer and thaw in your refrigerator the night before for a delicious breakfast.
I like to serve this with fresh avocado or fresh made guacamole. Serve with a lime for squeezing over the burritos! Enjoy!
Pan Fried Breakfast Burrito with New Mexico Red Chile
Ingredients
- 2 slices of breakfast sausage
- 1 medium potato, diced
- salt and pepper
- 2 large eggs
- 1/2 cup cup cheddar cheese
- 2 flour tortillas (I used the precooked ones)
- oil for frying the burrito
- 1 cup New Mexico Red Chile (see http:/www.the2spoons.com/2454-2/
Instructions
- Fry the potatoes in a little oil until soft. I use a non stick skillet that I hardly add any oil. I heat the oil, add the potatoes, when they start to fry I reduce the heat to simmer and add a lid. When they are soft I remove the lid and brown a little.
- I push the potatoes to one side and add the sausage to the same skillet, cooking it until it has browned.
- Combine the potatoes and sausage when done and set aside.
- Using the same skillet, add your eggs.
- You don’t want to over cook your eggs as you are going to stuff them in the burrito and fry for a few minutes.
- Add cheddar cheese to the eggs and immediately remove from the heat.
- Cook your flour tortillas in a hot skillet until they are puffed and lightly browned being careful not to crisp them. You want them to be soft so they will be easy to roll.
- Remove the tortilla to a work surface and add the potatoes and sausage, top with the eggs and cheese.
- Add about 2 teaspoons red chile to the top.
- Roll the burrito by folding in each side, then starting from the side closest to you rolling and tucking as you go. Don’t worry if they are a little messy…but try not to overfill because that will splatter in the oil when you put them in. I slightly put a toothpick in the end that will help keep it sealed until that side can brown.
- Brown the burrito on all sides turning frequently. This will only take a few minutes and you don’t want to over cook them.
- Heat your broiler in you oven, or you could use a toaster oven. Place the burrito on the plate you are using. Ladle about a 1/4 red chile over the burrito as shown in the photograph, top with a little cheese. Place under the broiler and allow the cheese to melt.
- Serve with some avocado on the side if you want to lighten the dish up, lettuce and tomatoe would be great, as would pico de gallo! Enjoy!
