Breakfast Chimichanga Smothered in Red Chile

Breakfast Chimichanga filled with either egg and chorizo or egg and black beans, then smothered in NM red chile sauce | mjskitchen.com

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Since breakfast is the most important meal of the day, then why not embrace it, and treat yourself to a breakfast chimichanga smothered in red chile.  It’s so very hearty, high in protein, and exploding with lots and lots of flavor! When you cut into the crunchy, lightly pan fried tortilla you’ll find the ultimate breakfast ingredient – eggs – wrapped with spicy Mexican chorizo or spicy black beans, whichever you prefer.  To enjoy a multitude of goodness, use each bite to scoop up some red chile with a little bit of the toppings. Now that’s a breakfast! If this doesn’t become a standard for your household, I don’t know what will.

Oh, and did I mention that it’s really easy to make?

 

 Breakfast Chimichanga Smothered in Red Chile

Breakfast Chimichanga filled with either egg and chorizo or egg and black beans, then smothered in NM red chile sauce #redchile #chorizo #breakfast #eggs @mjskitchen

Breakfast Chimichanga Smothered in Red Chile (Recipe)
Prep
15 mins
Cook
5 mins
Total Time
20 mins
 


A hearty and spicy breakfast that will keep you going for several hours.  It does require that you have some red chile sauce on hand. 

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"*" See Kitchen Notes for more information or links to special ingredients and substitutions.


Course: Breakfast, Light Lunch, Red Chile
Cuisine: Mexican, New Mexico
Yields: 2 servings
Recipe Author: MJ of MJ's Kitchen
Ingredients
The ingredients below make 2 chimichangas. See Kitchen Notes for ratios if you want to make more than 2.
  • 2 - 10 - 12" Flour Tortillas*
  • 2 eggs
  • 2 ounces Mexican chorizo* OR 1/2 cup Black beans*
  • 1 Tbsp. milk or cream
  • 2 - 3 dashes Red chile powder*
  • 1 Tbsp. vegetable oil
Toppings
  • 1 cup Red Chile Sauce* - heated
  • 1/4 cup onion, diced
  • 1/4 cup black olives, diced
  • 1/2 cup cheddar cheese, grated
Instructions
  1. Whisk together the eggs, milk, and red chile powder.

  2. Heat a skillet over medium low heat.

  3. If using chorizo - Crumble the chorizo into a hot skillet and cook through.  Add the eggs to the skillet and cook, stirring in the chorizo, until the eggs are set.  Remove from the heat.

  4. If using black beans - Rinse and set aside to drain.  Add the eggs to the hot skillet and cook for about a minute or two.  Add the bean and incorporate into the eggs.  Cook until eggs are done.

  5. Place half of the egg mixture down the center of a flour tortilla leaving at least 1 inch on each end. 

  6. Fold* the short ends over the ends of the egg mixture. Pull one of the side flaps over the egg mixture, gently tuck it in and finishing rolling into a chimichanga. Secure with a toothpick. Repeat with the second tortilla.

    Breakfast Chimichanga filled with either egg and chorizo or egg and black beans, then smothered in NM red chile sauce @mjskitchen
  7. In a skillet large enough for both chimichangas, heat 1 Tbsp. of oil.  When hot, place the chimichangas in the skillet, toothpick side down.  Cook for about 1 minute or until tortillas are toasted brown.  Turn and cook for 1 minute on each side until brown. 

  8. Remove from the skillet and transfer to serving plates.  Pour hot red chile sauce over each chimichanga and top with cheese, onion, and black olive.

Kitchen Notes

Flour Tortilla - If the tortillas aren't soft and easily pliable, heat briefly on a hot griddle to soften.  This keeps the tortilla from breaking when you fold it.

 

Recipe for Mexican Chorizo

 

Recipe for Cooking up a Pot of Black Beans just in case you want to make your own.

 

Types of Red Chile Powder

 

Recipes for Red Chile Sauce from Pods and Red Chile Sauce from Powder

 

Substitutions for red chile sauce - If you don't have any red chile, you can substitute with your favorite salsa, green chile, or enchilada sauce.

 

Ingredient ratios -

  • 1 egg to 1 ounce of chorizo
  • 1 egg to 1/4 cup black beans
  • 1/2 cup red chile / chimichanga

 

For a pictorial on how to wrap into chimichangas, check out An Inspired Cook's post on chimichanga.

 

 

Breakfast Chimichanga filled with either egg and chorizo or egg and black beans, then smothered in NM red chile sauce #redchile #chorizo #breakfast #eggs @mjskitchen

 

Green Chile Chimichanga | mjskitchen.com

 

Another fabulous chimichanga that I was making constantly during fresh chile season (because I couldn’t get enough of it) is this Chile Relleno Chimichanga by An Inspired Cook.  It’s very addicting.

 

 

If you like to smother your food in red chile as much as we do, be sure check out this collection of Recipes Smothered in Red.

 

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58 Responses to “Breakfast Chimichanga Smothered in Red Chile”

  1. Roz January 30, 2018 at 6:44 am #

    I could use a spicier breakfast to better jump start my day, MJ! My husband would love this even more so for dinner. You have access to so many different chilies where you live to create your amazing recipes!

    • mj January 30, 2018 at 3:48 pm #

      Thanks so much Roz! Bobby and I usually do start our day with a spicy breakfast. It does make a good jump start to the day.

  2. Hyeon Jeong | Gilded Gingerbread January 22, 2018 at 2:37 am #

    Hi MJ, I haven’t eaten breakfast yet and this is making my tummy rumble! Looks fabulous. Thank you. 🙂

    • mj January 22, 2018 at 8:30 pm #

      Hey Hyeon! Thanks for dropping by and leaving a comment! Glad these eggs made you hungry. 🙂

  3. Marta @ What should I eat for breakfast today January 19, 2018 at 1:02 pm #

    This is 100% something for me!

    • mj January 21, 2018 at 10:30 am #

      I thought you would enjoy this. 🙂

  4. Raymund January 10, 2018 at 11:17 am #

    If this is what is served during breakfast, I will skip lunch and dinner then have 3 breakfast instead

    • mj January 10, 2018 at 1:30 pm #

      I’m with you there Raymund! Thanks!

  5. Karen (Back Road Journal) December 28, 2017 at 5:29 am #

    While I’m not much of a breakfast eater, this sounds like a delicious start to the day.

    • mj December 29, 2017 at 12:23 pm #

      Thanks Karen! Happy New Year!

  6. Sissi December 27, 2017 at 12:20 pm #

    Dear MJ, first of all sorry for coming so late. I had hard time coming back to organised “normal” life after my holidays… The older I am the more I think I have to move to a sunnier part of the world because I no longer stand winters.
    I hope you have spent wonderful Christmas (if you were at home, it was delicious, this is the only thing I’m sure about!). Chimichanga sounds and looks like the perfect weekend breakfast (I usually get hungry quite late during the week, so my breakfasts are ridiculously tiny and frugal). I love everything about it and even the name sounds like so much fun!
    Happy New Year, dear friend!!!

    • mj December 29, 2017 at 12:22 pm #

      You and me both! This has been a very busy fall for us with company plus I was sick for a month which really set me back. We went to the south for Christmas thinking it would be warmer, but it was much colder than if we had stayed home. Go figure! 🙂 Now we are back home, enjoying the 60F weather for a few more days, because I’m with you. I don’t like the cold winter anymore.

      That’s funny that you should mention the name of these as being funny. Bobby thinks so as well and just loves it when I make them, not just for the excellent meal they provide, but so he can say “chimichanga” a lot. 🙂 They are really quite scrumptious and we love the cruchiness. Hope you get to try them.

      • Sissi January 7, 2018 at 6:59 am #

        Oh, I’m sorry to hear you were sick for a month… I hope you feel better now!
        I thought I was among the rare people who got felt so bad about the winter season…

        • mj January 7, 2018 at 2:45 pm #

          I do better much better now. Thanks! Winter is my most troublesome season, healthwise. I actually become a hermit because I can no longer tolerate cold. When and if we do out to eat, we go to lunch. Once the sun sets, the temperature can drop 20 degrees so out come the blankets.:)

  7. Agness of Run Agness Run December 22, 2017 at 4:23 am #

    This is a truly awesome breakfast idea, MJ. Can’t wait to give it a try. What kind of onion do you use?

    • mj December 29, 2017 at 12:10 pm #

      Thanks Agness! I use a sweet onion like a Vidallia or a red onion, but if you are onion lover like me, you could use just about any onion you want. 🙂

  8. Katerina December 22, 2017 at 1:25 am #

    Oh I love Mexican and this would be perfect for breakfast, lunch or dinner, i am not going to be picky about the time! Happy holidays and Merry Christmas to you and your family!

    • mj December 29, 2017 at 12:11 pm #

      Thanks so much Katerina! Hope you and your family are having a wonderful holiday.

  9. Adina December 19, 2017 at 12:42 pm #

    I have never heard of a chimichanga but it looks sooo good, I am sure I would love it. My kids too, perhaps with less chili for them. 🙂 I love the way they are packed, they look so inviting!

    • mj December 20, 2017 at 8:59 pm #

      Thanks Adina! Yes you can definitely make them kid friendly with the amount of chile. Easy breezy.

  10. Lea Ann (Cooking On The Ranch) December 19, 2017 at 5:52 am #

    Great idea for breakfast! And since I haven’t had breakfast yet, now I’m REALLY hungry thanks to you. 🙂 I wanted to let you know that for the 2nd time I served Pork Adovada to guests this past weekend, and using your recipe for the red sauce using chile powder. Such a great recipe and once again everyone was raving. Have a fabulous Holiday MJ.

    • mj December 19, 2017 at 10:25 am #

      Thanks you so much Lea Ann!!!! I have yet to make adovada this year. It’s looks like it might be our New Years eve dinner. 🙂

  11. Easyfoodsmith December 19, 2017 at 5:39 am #

    This is my kind of breakfast, hearty and packed with flavors. Yum!

    • mj December 19, 2017 at 10:23 am #

      You’ve got that right! 🙂 Thanks!

  12. Amy (Savory Moments) December 18, 2017 at 5:40 am #

    What an outstanding and hearty breakfast!!

    • mj December 18, 2017 at 8:16 pm #

      Thanks Amy!

  13. Cathleen @ A Taste of Madness December 17, 2017 at 8:07 am #

    I really shouldn’t be reading blogs right before breakfast!! This looks so tasty 🙂

    • mj December 17, 2017 at 12:02 pm #

      Thanks Cathleen! It does make one hungry doesn’t it? 🙂

  14. Debra Eliotseats December 17, 2017 at 6:26 am #

    Yes, please. And for lunch and dinner as well!

    • mj December 17, 2017 at 12:01 pm #

      You got it! Thanks!

  15. Healthy World Cuisine December 15, 2017 at 10:02 am #

    The boys were certainly love this! Great recipe to have on hand with everyone going to be home during the holiday season

    • mj December 17, 2017 at 12:00 pm #

      Thanks Bobbi! They are an easy meal to throw together and great when you have a larger group. Just use a bigger skillet. 🙂 Happy Holidays!

  16. Kelly@InspiredEdibles December 15, 2017 at 8:49 am #

    This looks spectacular MJ – explosive is the perfect word. Love what you’ve done here and I feel that this would be the kind of breakfast that would hold me over til dinner time. I appreciate options like this not only for the glorious taste (with every bite indeed) but also when I’m on the road and know that lunch will not be as readily accessible (we sometimes refer to the hearty ones like this as ‘farmers breakfasts’ in our home and they are among our favorites). Speaking of, if my men ever got hold of this post, I’d be done! “When are you making the chile chimichanga for us!!” ps: that last photo now….

    • mj December 17, 2017 at 11:59 am #

      Thanks so much Kelly! It is the breakfast that holds you over. For me, it’s more of a brunch. I make Bobby’s extra big so it holds him over as well. 🙂 He loves them and these have replaced the breakfast burrito.

  17. Vicki Bensinger December 15, 2017 at 6:24 am #

    Wow my son would LOVE this. I’ll have to surprise him with this. Sounds so tasty.

    • mj December 17, 2017 at 11:57 am #

      Thanks Vicki! I hope he is taste buds are pleasantly surprised. 🙂

  18. Deb|EastofEdenCooking December 14, 2017 at 5:47 pm #

    The easy caught my attention and the red chile sealed the deal! I agree this would be a fantastic way to begin the day.

    • mj December 14, 2017 at 9:04 pm #

      Thanks Deb! Easy AND delicious! How can anyone refuse that? 🙂

  19. Nadalyn December 14, 2017 at 12:10 pm #

    What a good idea, turning the common breakfast burrito into something much more interesting. Did you use some of your leftover red beans from last week? hehe Sometimes when we’ve had a big lunch we have something light like a breakfast burrito for dinner. This would be a good change. I look forward to trying it. I’ll probably put green chilis on top instead of red sauce. I have some great roasted green chilis in the freezer!

    • mj December 14, 2017 at 8:59 pm #

      Thanks Nadalyn!! No, I didn’t use leftover red beans. I had a small serving of black beans in the freezer so they ended up in a couple of these. Yep…nothing wrong with having these for dinner. I remember all of the Sunday night breakfast dinners that Mom used to make. 🙂 Oh the green chile on top would be “almost” as good as red, but then I really love red chile. XOXO

  20. Evelyne CulturEatz December 14, 2017 at 11:20 am #

    Did I mention I am coming over for breakfast … like tomorrow 😀

    • mj December 14, 2017 at 8:55 pm #

      Come on over Evelyne!!! 🙂 Thanks!

  21. Jan December 14, 2017 at 7:42 am #

    I absolutely love your breakfast chimi! You had my attention at first sight! I rarely make a red chile smothered breakfast since my hubby prefers green but I am inspired! Thank you for the shout out to An Inspired Cook, you are a sweet friend!

    • mj December 14, 2017 at 8:55 pm #

      Thank YOU Jan! I love your method of the pan fried chimichanga and as you can see, I stole it for these breakfast chimichangas. 🙂 I’m sure these would be great with green chile sauce. In fact a few weeks ago, I smothered it in a green chile tomatilla sauce. It was so good!

  22. Judy December 14, 2017 at 6:55 am #

    Your red chile sauce is awesome, MJ, it would be good on just about anything! This would be a fantastic breakfast around here — YUM!

    • mj December 14, 2017 at 8:52 pm #

      Thanks so much Judy! My challenge with my red chile is enough of it in the house. 🙂 Thanks Judy!!

  23. Angie@Angie's Recipes December 13, 2017 at 11:18 pm #

    This is fantastic for any meal, MJ.

    • mj December 14, 2017 at 8:52 pm #

      You’ve got that right Angie. Thanks!

  24. Abbe@This is How I Cook December 13, 2017 at 9:48 pm #

    What a nice change from a burrito and love that this chimi is not deep fried! Winner!

    • mj December 14, 2017 at 8:51 pm #

      Thanks Abbe! Yes, the pan fry method is much healthier and love the result better than deep fried.

  25. Tamara December 13, 2017 at 8:09 pm #

    Oh MJ! Your posts always have me missing New Mexico! I love breakfast burritos… we really prefer savory over sweet breakfasts. This looks so yummy and satisfying. A great way to start the day. Merry Christmas!

    • mj December 14, 2017 at 8:50 pm #

      Thanks Tamara! I too love these breakfasts. Aside from being just downright good, they keep me going until supper. And a Merry Christmas to you as well!

  26. John/Kitchen Riffs December 13, 2017 at 5:43 pm #

    I’m a sucker for anything smothered in red chile sauce. This looks great — just loaded with flavor. I’ve never had a breakfast chimichanga — high time I tried one, don’t you think? 🙂

    • mj December 14, 2017 at 8:49 pm #

      Isn’t that the truth? Who does’t love red chile? And YES, you do need to try a breakfast chimichanga. Bobby won’t let me make breakfast burritos because that’s always the standard breakfast when he has a film shoot, so he’s kind of burnt out with them, but he loves these chimichanga. I guess the light pan fried changes it just enough. 🙂 Thanks John!

  27. A_Boleyn December 13, 2017 at 5:27 pm #

    Looks delicious.

    • mj December 14, 2017 at 8:46 pm #

      Thanks A_B!

  28. diana December 13, 2017 at 4:37 pm #

    I want to subscribe to your website to get your recipes. They look so good.

    • mj December 13, 2017 at 9:17 pm #

      Thanks Diana! I have added you to the mailing list. You should have received a confirmation email.

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