Smothered Green Chile Breakfast Chimichangas with Cheddar, Bacon, and Sausage
This breakfast chimichanga comes from the kind of cooking that values satisfaction over subtlety. Big tortillas, hearty fillings, and a green chile smother that knows its role. It is inspired by classic Southwestern breakfast plates where fried tortillas meet eggs, pork, and chile in a way that feels comforting and bold at the same time.
Inside, you get soft scrambled eggs folded with sharp cheddar, smoky bacon, and sausage links cut into real, substantial nuggets. Everything is familiar, but nothing feels careless. The tortilla is fried until golden and crisp, creating structure and texture that holds up under the smother without collapsing. When sliced, the filling stays cohesive, showing exactly what went into it.
The green chile smother finishes the dish with warmth and depth. Thick, glossy, and spoonable, it sits on top instead of soaking through. This is not a light breakfast and it is not trying to be. It is meant to anchor the morning, slow you down, and remind you that some meals deserve to be built with intention.
Breakfast Chimichangas Smothered in Green Chile
This breakfast chimichanga is about leaning all the way in. Big tortillas, cheesy eggs, bacon, sausage, and a green chile smother that finishes the plate instead of decorating it. Nothing here is meant to be subtle. It is meant to be satisfying, filling, and worth sitting down for.
The eggs are softly scrambled with water to stay tender, then folded with sharp cheddar so every bite pulls rich, melted cheese. Bacon brings smoky crunch, sausage links add savory heft, and everything gets seasoned with Revolution Barbecue Texas Beef BBQ Rub, tying the filling together with salt, black pepper, and garlic in one consistent hit of flavor.
Extra Large tortillas make this possible. Each chimichanga is loaded, rolled tight, and cooked until the outside is crisp and golden. The green chile smother goes on last, thick and spoonable, sitting proudly on top instead of soaking through. This is breakfast that eats like a meal, not a snack, and it delivers exactly what it promises from the first cut to the last bite.
- Author
- Glenn Connaughton
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 2
- Category
Main Dish
- Cuisine
- American
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 7-ounce can diced green chiles
- 1/4 cup chicken stock
- 1/2 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 6 large eggs
- 3 tablespoons water
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked and chopped
- 6 breakfast sausage links, cooked and cut into chunks
- 2 Extra Large flour tortillas, Extra Grande or XL
- Neutral oil for frying
Directions
- Prepare The Green Chile Smother: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes until the roux is lightly golden and smells toasted. Stir in the diced green chiles until fully coated. Slowly whisk in the chicken stock and cook, stirring constantly, until the mixture becomes very thick and glossy. The smother should mound slightly on a spoon and hold its shape on the plate. Season with Revolution Barbecue Texas Beef BBQ Rub and keep warm.
- Cook The Bacon And Sausage: Cook the bacon until crisp, then chop. Cook the sausage links until fully done and cut into chunky pieces. Set aside.
- Scramble The Eggs: Whisk the eggs with the water and Revolution Barbecue Texas Beef BBQ Rub. Cook gently over medium-low heat, stirring until softly set. Fold in the cheddar, bacon, and sausage, then remove from heat.
- Assemble The Chimichangas: Warm the tortillas until pliable. Divide the filling evenly between them. Fold in the sides and roll tightly into large burritos.
- Cook Until Golden: Heat oil in a skillet over medium heat. Cook the chimichangas seam-side down first, then turn until all sides are crisp and golden.
- Smother And Serve: Plate the chimichangas, slice in half, and spoon the green chile smother generously over the top.