Green Chile Breakfast Burritos

Directions

1. Preheat oven to 425 degrees. Line a large baking sheet with foil.

2. Toss potatoes with 1 tablespoon olive oil, 1/4 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon salt in a large bowl. Spread on the baking sheet. Bake for 15 minutes.

3. While the potatoes cook, toss the peppers and onions with remaining olive oil and spices. Slide potatoes over to the side and add peppers and onions. Cook another 10-15 minutes until the potatoes are crispy and the veggies are soft.

4. While the vegies roast, make the sauce. Place poblano pepper over an open flame. Char on all sides. Put in a plastic baggie and let the steam. If you do not have a gas stove, you can broil the peppers until they are charred on all sides.

5. Peel the skin off and then take out the seeds and stems. Put the peppers in a small food processor or blender with the chicken stock, cilantro and garlic. Blend until smooth.

6. Add the poblano mixture to a small saucepan. Add the cream and salt. Bring to a boil and reduce to a simmer until thickened. Season to taste with salt and pepper.

7. Whisk eggs, milk and a pinch of salt in a large bowl. Melt butter in a large non-stick skillet over medium heat. Add eggs and scramble with a spatula. When the eggs are cooked but still very soft, turn the heat off and add the sliced Canadian bacon. Toss to combine. Season to taste with salt and pepper.

8. To assemble, place a handful of veggies in the middle of each tortilla, top with a scoop of eggs, and cover with a few tablespoons of cheese.

9. To serve, place burritos seam-side down in a 9×12 baking dish sprayed with cooking oil. Pour sauce on top. Cover with cheese. Bake at 350 degrees until the cheese has melted and the burritos are hot and melty. Alternatively, wrap each burrito in foil. Chill until ready to serve. Heat in the oven or microwave when ready to eat. Heat sauce in the microwave and use as a dipping sauce.