Go Back
–+ servings
baked_hatch_chile_breakfast_taquitos
Print

Baked Hatch Chile Breakfast Taquitos

Combine Hatch chiles with chorizo, eggs, shredded cheese inside flour tortilas, bake and top with a delicious tomatillo and green chile salsa verde.  Perfect for any meal!
Course Breakfast, Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories

Ingredients

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

Instructions

  • 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!