Potato Chorizo and Green Chile Burritos
Spice up your mealtime with these hearty and flavorful Potato Chorizo and Green Chile Burritos! Packed with crispy golden potatoes, smoky chorizo, and fire-roasted green chiles, this recipe delivers a bold kick of Tex-Mex flair with every bite. The addition of sautéed onions, fragrant garlic, and warming cumin enhances the irresistible savory filling, while melty cheddar cheese adds a creamy contrast to the robust flavors. Wrapped in warm, soft flour tortillas, these burritos are perfect for breakfast, lunch, or dinner. Customize with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of freshness. Ready in just 45 minutes, these burritos make a satisfying grab-and-go option or a comforting meal to share with family and friends.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 pound Chorizo (pork or beef)
- 4 large Green chiles (roasted, peeled, and diced)
- 1 small Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 1 cup Cheddar cheese (shredded)
- 6 pieces Large flour tortillas
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Peel and dice the potatoes into small, bite-size cubes (about 1/2 inch).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, or until they are golden and crispy. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Push the onions and garlic to one side of the skillet and add the chorizo. Break it up with a spoon or spatula and cook for 6-8 minutes, or until the chorizo is fully cooked and browned.
Reduce heat to medium-low and stir the roasted green chiles, cooked potatoes, and ground cumin into the chorizo mixture. Cook for an additional 2-3 minutes to combine all flavors. Adjust seasoning with extra salt and pepper if needed.
Warm the flour tortillas in a dry skillet or microwave until pliable.
Assemble the burritos by placing an even portion of the potato-chorizo mixture in the center of each tortilla. Top with shredded cheddar cheese, a dollop of sour cream (if using), and a sprinkle of cilantro, if desired.
Fold the sides of the tortilla over the filling and roll it tightly into a burrito. Repeat with the remaining tortillas and filling.
Serve immediately, or wrap in foil to keep warm for later. Enjoy your flavorful Potato Chorizo and Green Chile Burritos!
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 259 mg | 20% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
