New Mexico Green Chile Breakfast Burritos

Prepare the Green Chile Sauce: In a saucepan, combine the chopped onion, minced garlic, thawed green chiles, and chicken broth. Bring to a boil over high heat, then reduce the heat to low and simmer until the sauce has slightly thickened, about 15 minutes. Remove from heat and set aside.

Cook the Bacon: Arrange the bacon strips on a microwave-safe plate lined with paper towels. Microwave on high until crisp, approximately 1 minute per strip. Set aside to cool slightly, then crumble or chop into smaller pieces.

Fry the Potatoes: Place the shredded potatoes in a bowl of cold water for 5 minutes, then drain them thoroughly, pressing out any excess moisture. Heat the vegetable oil in a large skillet over medium-high heat. Add the drained potatoes to the skillet, spreading them in an even layer. Drizzle a bit of the hot oil over the potatoes, then sprinkle with onion powder, salt, and pepper. Allow the potatoes to cook, undisturbed, for 5 minutes to form a crispy crust on the bottom. Flip the potatoes occasionally, ensuring they cook evenly until golden brown and cooked through, about 15-20 minutes.

Warm the Tortillas: Wrap the flour tortillas in a stack between two damp paper towels. Microwave on high for about 30 seconds to warm and soften.

Scramble the Eggs: Lightly coat a separate skillet with butter-flavored cooking spray. Pour in the beaten eggs and cook over medium heat, gently whisking them continuously until they are completely set, about 5-7 minutes. Remove from heat.

Assemble the Burritos: Lay a warm tortilla flat on a clean surface. Place a generous portion of crispy potatoes, scrambled eggs, and crumbled bacon on the lower third of the tortilla, leaving about an inch of space at the bottom and 1-1/2 inches on the sides. Spoon a generous amount of the prepared green chile sauce over the filling, then sprinkle with shredded Cheddar cheese.

Fold and Roll: Fold the left and right edges of the tortilla inward, over the filling, about 1-1/2 to 2 inches. Take the bottom edge closest to you and fold it up and over the filling, tucking it tightly against the sides. Continue rolling the burrito up towards the top edge, forming a tight cylinder. Place the finished burrito seam-side down on a plate. Repeat with the remaining ingredients.