Southwest Breakfast Burritos with New Mexico Hatch Chile Infused Olive Oil Blend

Start the morning with a burrito that brings real Southwest flavor to the table, built around New Mexico Hatch Chile Infused Olive Oil Blend for a smoky, garlicky, chile-forward finish that makes every bite feel fresh and satisfying.

Garden Infuzions

Southwest Breakfast Burritos with New Mexico Hatch Chile Infused Olive Oil Blend

Warm eggs, seasoned potatoes, and melty cheese come together in a bold breakfast burrito with the rich, smoky lift of New Mexico Hatch Chile Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 burritos

Course: Breakfast, Brunch

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1 1/2 cups russet potatoes peeled and diced small
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup yellow onion finely diced
• 1/2 cup red bell pepper finely diced
• 8 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 4 large flour tortillas 10-inch
• 1/2 cup salsa
• 1/2 cup diced avocado
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon unsalted butter

Equipment

• 1 Large skillet for cooking potatoes and vegetables
• 1 Nonstick Skillet for softly scrambling the eggs
• 1 Mixing bowl for whisking the eggs
• 1 Spatula for stirring eggs and filling
• 1 Cutting board for prep
• 1 Chef Knife for chopping vegetables

Method

 

Instructions

1. Heat 1 tablespoon of the New Mexico Hatch Chile Infused Olive Oil Blend in a large skillet over medium heat.
2. Add the diced potatoes, season with salt and black pepper, and cook for 10 to 12 minutes, stirring occasionally, until the potatoes are golden and tender.
3. Add the onion and red bell pepper, then cook for 3 to 4 minutes until softened.
4. In a bowl, whisk the eggs with milk, cumin, garlic powder, and a pinch of salt.
5. Warm the butter and remaining 1 tablespoon of infused olive oil in a nonstick skillet over medium-low heat.
6. Pour in the egg mixture and cook gently, stirring with a spatula, until soft curds form and the eggs are just set.
7. Warm the tortillas in a dry skillet or microwave so they bend easily.
8. Divide the potatoes, vegetables, eggs, cheese, salsa, avocado, and cilantro among the tortillas.
9. Fold in the sides and roll each burrito tightly.
10. Return the burritos seam-side down to a skillet for 1 to 2 minutes per side if you want a lightly crisped finish, then serve warm.

Notes

For the best texture, keep the potatoes in small, even cubes so they cook through before the eggs finish. The infused olive oil is doing a lot of flavor work here, so use it in both the potatoes and the eggs for a fuller breakfast burrito taste. If the tortillas are especially stiff, warm them one at a time so they stay soft and easy to roll.

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Recipe Tips

Cook the potatoes in a single layer so they brown well before you add the eggs. Warm the tortillas before filling so they roll tightly without cracking. If you like a little extra heat, finish the burritos with a few spoonfuls of salsa after plating.

Serving Suggestions

Serve these burritos with fresh fruit, black beans, or a simple side of salsa and avocado slices. They also make a great weekend brunch centerpiece when you want something hearty and full of flavor.

Storage

Wrap leftovers tightly and refrigerate for up to 3 days. Reheat in a skillet over low heat or in the oven until warmed through. For longer storage, wrap individually and freeze, then reheat from thawed for the best texture.

Variations

Add cooked chorizo, swap in sautéed peppers and onions, or use pepper jack cheese for a little extra kick. You can also turn the filling into a breakfast bowl over roasted potatoes if you want the same flavor without the tortilla.

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