New Mexico Green Chili Breakfast Burrito On The Blackstone

New Mexico Green Chili Breakfast Burrito On The Blackstone

hello there I’m Chef Johnny and this is
Texas Style BBQ And Cuisine glad you stopped by today we’re going to be
making up some breakfast burritos with a green hatch chili sauce on them we’re gonna get started on this sauce
now I know every sauce is different I know people hollered this holler that
this sauce that I have is a lady I know in New Mexico sent me her recipe so
we’re gonna go buy it to get started here I’m gonna take some of my Hatch
chilies that we have we’ve roasted these and and peeled the skin off now I’ve got
a video on how to do this so I’ll put a link it’s not a Hatch chili it’s a bell
pepper but it’s the same process so you wanna you want to roast these don’t put
them under water you’ll see people go put that under water and the black will
come off and won’t stick to your hands you’re right but you’re washing off all
your flavor also so we’re gonna cut this recipe and half it called for a a pound
of these peppers so what I’m gonna do is is I’m gonna take about half of it about
a half a pound so we got we had a pound of peppers it was six of them and if you
can’t get a Hatch pepper then get an Anaheim it’s the exact same species it’s
just grown in California instead of New Mexico but I’m gonna take these and what
I’m gonna do is is just cut them into strips and then I’ll take those strips
and I’ll dice these up some up but we’re just gonna dice these up to kind of a
small dice take my peppers put them on a plate we’ll set them over to the side I already have an onion diced up we’re gonna use about a half of a medium size onion is I’ve already cooked down some pork and and I have that rendered
off I’m getting my stove up here and show you how we start making the sauce
actually but I’m not gonna show you the part where we put the pork in and render
it down first thing I’m gonna do here is I’m gonna dump my flour in I got about
two ounces of flour going in about two ounces of the pork renderings and I’m
gonna brown this just a little bit now remember the more you brown the roux the
less it will thicken so we want to have some good flavor in here so we’re gonna we’re gonna brown this just a little bit more to get us that kind of smoky flavor
you get in a in a sauce whenever you cook that cook that flour up a little
more where it’s a little bit darker so don’t go too fast you can burn a roux
really easy once you’ve burnt it you’ve ruined it and there’s no saving I throw
it out start over again so well you tell my roux starting to take on some nice
color starting get a little bit brown yeah okay I’m going to add my onions to
this now oh maybe half a cup of onion we’re gonna cook down these onions and
that flour is just still gonna keep darkening adding that it’s a flavor
whenever you dark ah roux up onions are looking pretty uh pretty tender gonna add my peppers to it garlic’s going in be careful garlic will burn on you very
easily so that’s why you always kind of leave it to the last ooo I love that aroma when that garlic gets in there and starts cooking you start getting the flavor of that garlic coming up that is wonderful next thing I’m add
is is a couple of cups of chicken stock add that do you read different recipes
some of them have pork stock I guess that’s why we rendered down some pork to start off with turn my heat back up now remember also your sauce won’t thicken
without that water and flour won’t start thinking to you till you get it hot it’s
got to get close to a boil before it’ll thicken so stir your roux in real well
and I’m gonna tell you right now there is not a lot of seasonings in here it
has salt pepper and then some more powdered garlic to taste if you want it
but other than that that’s it the star of this she calls it a green chili gravy
the star is the peppers it is not anything else but the peppers you’ll see recipes
with coriander and see recipes with cumin in it a lot of
different things she doesn’t do that she just makes the sauce and lets it kind of
speak for itself but I have a nice sauce getting fairly thick here as its heating
up now the chicken base I use is a little bit salty so we already have some
salt in there but I’m gonna check this oh it’s got a lot of flavor to it
without a doubt turn it down some it’s come up to that boil so it’s thickened
about all its going to I’m gonna shake in just a little salt
remember to taste I don’t think it needs any more garlic that fresh garlic seems
to have been plenty so a little bit of black pepper and again you know so I
called this a gravy one time and somebody from New Mexico got all over me
that is a green pepper sauce not a well my friend called it a gravy that’s what
she calls it so you make it like gravy and quite honestly gravy is the sauce
we’ve got that it’s nice and thick as it cools it’s gonna thicken up a little bit
more Oh salt and pepper levels just right so I’m
gonna set it to the side gonna get the blackstone out and show you how we’re
gonna make it by burrito we’re gonna get started on our breakfast burrito what
I’m gonna do is put some oil out here on my griddle take my bacon get it on my
griddle here griddle should be nice and hot get a few slices of bacon going I hear it sizzling so Blackstone must be hot while my bacon is cooking there I’m gonna tell you i’ma do Whataburger if you’ve never tried water
burger sausage you don’t know what you’re missing I got a pound of it here
we’re gonna put it out on the griddle this Bacon’s looking good I’m gonna put
it over here on this other side just to keep it warm we’ll get a warming tray up
there for it but set it there let’s flip these pieces they’re just about done
also set my bacon right there and it’ll stay
nice and warm don’t have to worry about it getting cold sitting on that rack
have this sausage is about cooked I’m gonna push it off to the side this
burner here is off so it’s just gonna be warm on this side and now in the middle
area it’s on low but what we’re gonna do here is we’re start scrambling up some
eggs and I’ve got about a half dozen eggs scrambled up with just a little
salt and pepper on them and let’s get a nice scramble going shows you how good
this Blackstone griddle is seasoned look at that egg just slip right off of
there no problems at all on that flip these overcook them all the way through
eggs are scrambled let’s get them over here to the other side I’m only hot in
the middle so I’m warm on the sides both of the ends are turned off got a big 12-inch tortilla here we’re gonna drop down on this flattop start
heating it up be careful don’t get your tortilla crispy one thing you don’t want to do is get it where you can’t roll it but this one’s looking pretty good put
it right there you see it puffing up that tells you it’s starting to cook I’m
gonna take a good amount of eggs kind of sit just from the middle that way you
don’t want them all the way down on it but that’s looking pretty good right
there let me get some of my Whataburger sausage it’s in there make two strips of
bacon that looks pretty good take a little bit of my cheese I got some just Mexican blend here it’s got some Jack and other ones in there Colby jack lets see what all it’s got in there Monterey Jack cheddar asadero looking pretty
once again I’m going to pick this up get it up off this flattop where I can get hold
of it not be too hot that’s ready I’m gonna take it fold it in wrap it over
and tuck all right wrap and tuck and fold and roll that burritos together so now pick it up move my cutting board I’m gonna put it top down let that side
get hot and we’ll roll it over and get the bottom hot and then we’re gonna get
our green sauce to get on top of it take this now and roll it to my seam side
down you see I got a little toast going on there that’s gonna help melt the
cheese that we had inside of it it’s looking pretty good I’m gonna pick it up
put down my cutting board plate burritos on there now we’ve had our green chile
gravy or our green chile sauce sitting off to the side staying nice and hot
kind of smother that burrito in it sit it down here take the rest of our
Mexican blend cheeses cut this burrito in half well you you can hear
that crunch when I went through it with a knife on the nice crisp tortilla pick
this up boy this burritos looking pretty cut down
into it make sure I get some of that Hatch chili sauce on there big bite on this burrito that’s a good smothered burrito tell you what for one that Whataburger
sausage always do like that nice scrambled eggs some cheese in there
hatch green chilies roasted up nice it’s just it’s a great breakfast burrito
good any time of the day we’re gonna call it a breakfast burrito but I tell
you what noon or night this would be good also there you have it hope you
enjoyed it a fantastic smothered burrito with some green Hatch chilies on them
fantastic sauce gravy whatever you want to call it it turned out fantastic I
hope you give it a try I hope you come back and watch some of my other videos
I’ve got a great red chili recipe also using hats dried chilies you might want
to try and see that smothered burrito also it’s a great recipe but thanks for
stopping by I always appreciate it tell your friends and family about us share
us on your social media and we’re gonna see you down the road on Texas Style
BBQ and Cuisine how them boys put food away beats all I’ve ever seen


  1. Wow Chef, your burritos look delicious, almost as good as mine ! Lol ! I’ve never tried whataburger sausage but I love everything else you put in there ! Well done Chef !

  2. That was a mighty tasty lookin burrito Chef Johnny. I can't wait till I get a Blackstone. Keep up the great work

  3. This looks awesome Chef! I haven't had a Burrito with the green chili sauce on it since the last time we were in Albuquerque back in the mid 80's. Awesome job as always

  4. Excellent job on that burrito. Made it hard to sit there and watch without making something to eat. Keep up the great work chef.

  5. you know i would probably call the pepper mixture a gravy also like i do with the tomato or meat sauce in italian dishes since it is thicker than a stew type dish but that is me though.

  6. Good looking Burrito. That green chilie gravy, sauce stuff really does take burritos and omelettes to the next level. Nicely Done. Thanks for sharing. 😎.

  7. Very yummy plate, thank you kindly for sharing techniques and recipe. Hope you're doing okay after the spider bite. Take care. 👋

  8. Chef Johnny that breakfast burrito made my mouth water have to go look for the ingredients tomorrow you're awesome keep rocking chef😊👌👍🏻

  9. HOwdy, ………….am so happy you said not to wash them ! ………………….seriously ????????????????? …… go SIR !

  10. Wow Chef reminds me of home! Call it gravy or call it sauce don’t argue “call it good” and don’t call me late for breakfast! Thanks for sharing!


  12. You've got too many toys Chef. I can't keep up with you. Blackstone Griddle. They look nice, but for now my cast iron griddle or big cast iron fry pan on the stove top will have to do.
    I remember a dear friend in NM used to make the best breakfast burritos with lots of Green Chilies. So good. Never had a breakfast burrito till he served one. I think that's when I gave up breakfast cereal. LOL
    I'm kind of on a Chimichanga kick right now, preferring the flavor of a fried tortilla. I might have to try a Breakfast Chimi, based on the recipe you shared here. Bet that would be scrumptious.

  13. Great video. Green Chile is like BBQ — everyone does it his/her own way. Your way is just about spot on where I come from (Southern Colorado). Only thing I’d suggest is throwing some crispy hash browns or home fries inside the burrito. My favorite breakfast of all time.

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