Baked Hatch Chile Breakfast Taquitos Recipe
Hatch Chiles from New Mexico are in season right now, so it’s the perfect time to pick some up at your local Safeway and make a delicious Baked Hatch Chile Breakfast Taquitos recipe. This can really be served anytime of the day – I know my family loved breakfast for dinner, so this is on our menu this week for dinner! You’ll first need to roast the hatch chiles before you can make this recipe. Roasting Hatch chiles is really easy and can be done in under 10 minutes.
How to Roast Hatch Green Chiles
Place the chiles on a baking sheet. Arrange the chiles in a single layer on an aluminum foil-lined baking sheet. Place the chiles under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes. To remove the blistered skin, I find it’s easiest to peel by placing the roasted chiles in a paper bag for a few minutes to let the peel steam and then it will come off easily with a single tug. If you like more heat, you can leave some of the seeds, I personally remove as I don’t like the texture and find the Hatch chiles to be perfectly spicy with just a little heat.
While the chiles are roasting, you can also roast the tomatillos for the salsa verde to save time for the recipe. You will use the salsa verde to top the taquitos. I recommend also topping with fresh avocado, cilantro as well as crumbled queso fresco and a dollop of sour cream to minimize the heat if necessary.
Take advantage of the great deals on Hatch chiles, tortillas, shredded cheese, and black beans to make this delicious dish for breakfast or dinner this week.
Baked Hatch Chile Breakfast Taquitos
Hatch Chile Salsa Verde
- 1 cup Roasted Hatch Chiles peeled and seeded rough chopped
- 1 cup Tomatillos peeled and washed
- 1 bunches Cilantro washed, leaves only
- 1 Tbs Signature Kitchens™ Worcestershire Sauce
- 2 tsp or to taste Kosher Salt
Oven Baked Hatch Chile Breakfast Taquitos
- 1 package 24-count Taco Size Flour Tortillas
- 1 Tbs Lucerne® Unsalted Butter
- 12 Lucerne® Eggs beaten
- 1 package 9 oz. Pork Chorizo cooked and drained
- 1 15 oz can Signature Kitchens™ Black Beans, drained
- 1 cup Roasted Hatch Chiles peeled and seeded, rough chopped
- 1 cup Lucerne® Cheddar Cheese shredded
- 1 cup Lucerne® Shredded Pepper Jack Cheese shredded
- Olive Oil Pan Spray As needed
- 1. Preheat oven to 350°F. Roast the tomatillos for 10 minutes, then chill and add to a blender. Add all other ingredients and blend until a rustic salsa verde is formed. Set aside for later use.
- 2. In a large non-stick skillet, melt the butter and begin to scramble the eggs. Add the cooked chorizo, black beans, and prepared hatch chiles. When the eggs are almost fully scrambled, add both cheeses and cook just until melted.
- 3. Lay out as many tortillas as you are comfortable working with at once. Spoon a 1/4 cup of scrambled eggs into the middle of each tortilla, then tightly roll the tortillas, evening out the filling to the edges of the tortilla as you roll. Line the rolled tortillas up on a sheet tray, then spray evenly with the olive oil non-stick spray. If you are preparing this recipe in advance, cool the rolled taquitos until well chilled and bake the next morning. If you are preparing this recipe for immediate use, proceed to the next step.
- 4. Bake taquitos in the oven until golden brown and crispy, about 8-10 minutes. Top with hatch chile salsa verde and a few leaves of cilantro. Eat and enjoy!
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