Green Chile Breakfast Burrito ~ Cooks Thread For The "Served With Chili" TD

[thirdeye]

About once a month we make a batch of breakfast burritos for the freezer, and today was the day. The filling is hot pork sausage, eggs, cheese, potato, peppers, green onion, and cilantro.

For the TD, some of Mrs ~t~'s Green Chili was invited. Standard recipe can be found HERE.

And here was my Sunday breakfast! Cook time is about 30 minutes and my GrillGrate makes a great heat diffuser. I can run the pit at 250° and the Grill Grate actually gets a little hotter but the ribs prevent to bottom of the dish from getting too hot and burning.

 

[LYU370]

Yum!!!

 

[DarkStar11]

That looks killer!

 

[Marquez]

Your cooks look so amazing, clear informative pix and plating.

So much want to taste it!

Thanks@!

 

[jzadski]

Heck I'll take that for dinner

 

[Hoss]

Outstanding!!! :clap2:

 

[tom b]

Excellent!

 

[ronbrad62]

What can I say? You always leave me speechless, (and hungry) with your cooks. A most excellent job and entry.

 

[sudsandswine]

Looks great :clap2: your grill grates look really clean - are they new or do you maintain them like that?

 

[Stingerhook]

Damn that looks fine,

 

[thirdeye]

Your cooks look so amazing, clear informative pix and plating.

So much want to taste it!

Thanks@!

Thanks for the kind words. We roast peppers once or twice a year and package them together for a single batch of green chili, and the heat level is never quite the same from year to year. The green chili was a pretty hot batch so it was kind of mellowed by the burrito and the cheese.

Looks great :clap2: your grill grates look really clean - are they new or do you maintain them like that?

I think they are a year old, but I seasoned them first using an onion like they recommend... it sounded goofy to me but it worked. When I'm cooking on them I use a light spray of olive oil before the food goes on. After cooking and cooling I use narrow stainless steel brush to remove any cooked on food, then wipe with a shop rag.

 

[NoOne]

Looks so good. The problem I see is that you only made one.

 

[KevinJ]

That's next level. :clap:

 

[4ever3]

My GAWD man!!!

 

[thirdeye]

Looks so good. The problem I see is that you only made one.

Mrs ~t~ opted for a non-smothered breakfast burrito, but once she saw mine I think she regretted that decision.... I used a small handful of pecan pellets and it gave the whole thing kind of a brick oven back flavor. I really liked it.

 

[frognot]

Outstanding meal there!

 

[Shiz-Nit]

Perfection

 

[ModelMaker]

Good.
Ed

 

[Moose]

Wayne, that is one fantastic green chile breakfast burrito! :clap2:

As an aside, your link to the green chile recipe on your site was a blast from the past. I found your site back around 2005 when looking for a pastrami recipe, and tried the Bobberger recipe. It was an unmitigated disaster, not because of the recipe, but my inexperience. My wife and I still talk about it with a chuckle from time to time!

Further digging around your site in the early days led me to the green chile recipe, which I still have bookmarked, so this is a great reminder to knock this off my to-do list. I'm also wondering if a similar approach you use in the recipe can be adapted to a red chile...just thinking out loud here.

 

[thirdeye]

Wayne, that is one fantastic green chile breakfast burrito! :clap2:

As an aside, your link to the green chile recipe on your site was a blast from the past. I found your site back around 2005 when looking for a pastrami recipe, and tried the Bobberger recipe. It was an unmitigated disaster, not because of the recipe, but my inexperience. My wife and I still talk about it with a chuckle from time to time!

Further digging around your site in the early days led me to the green chile recipe, which I still have bookmarked, so this is a great reminder to knock this off my to-do list. I'm also wondering if a similar approach you use in the recipe can be adapted to a red chile...just thinking out loud here.

The technique of putting the spices atop the tray of ground meat is really a great flavor enhancer. Think about most of our barbecued and grilled foods... the layers of rub become flavorful because of heat and fats coming out of the meat. So yes.... we do that when it's an all beef red chili. I make bulk Chorizo using pork and a seasoning mix from Walton's and sometimes our red chili is 50:50 beef and chorizo. I may cook the beef with seasonings, but brown the chorizo since it's flavorful on it's own.