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Santiago's Breakfast Burrito Recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Servings: 6


  • 4 potatoes shredded
  • 1 small finely chopped onion
  • 1 clove minced garlic
  • 1/2 cup chicken broth
  • 12 strips of chicken or bacon
  • 1/3 cup vegetable oil
  • 1 container frozen New Mexico green chili peppers
  • 6 flour tortillas
  • Salt and pepper to taste
  • 12 large eggs beaten
  • 2 cups shredded cheddar cheese
  • 1 tbsp onion powder
  • Cooking spray having butter flavor


  • Dip the shredded potatoes in water in a separate container.
  • In a saucepan, add green chilies, onion, garlic, and chicken broth. Boil at high heat and then let it simmer at low flame. Wait until the sauce gets thick.
  • In the meantime, place the chicken strips in the cooking dish and put them in the oven. Cook until crisps.
  • Now in a larger cooking utensil, heat the oil and add the drained potatoes to it. Fry these potatoes and they become crispy and fully cooked. Fry these potatoes for at least 15 minutes.
  • Add all the seasonings in the potatoes including salt and pepper.
  • It's time for filling your burrito.
  • Place the tortilla strip and first spread some cooked chili sauce. Then add a chicken strip and potato layer. Spread some more green chili sauce at the top.
  • Spread shredded cheese at the top of the filling.
  • Now fold the tortilla from the sides up to the middle. Seal the bottom side also so the material does not come out. Also, cover the top side.
  • The correct wrapping of the strip is a major step. You have to do it nicely.
  • Repeat the process with the remaining material. Pack them in a paper wrap.
  • Your breakfast burritos are ready. Heat them a bit in the oven to melt the cheese and to serve them hot.
  • Serve! Your burritos in the handsome breakfast platter along with some other mains.