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Spicy Hatch Chili Egg Scramble Wraps are a delightful fusion of flavors and textures, perfect for any meal of the day. This dish combines the heat of Hatch green chilies with fluffy scrambled eggs and the richness of melted cheese, all wrapped in a soft tortilla. Each bite delivers a delightful kick, making it an ideal choice for those who enjoy a bit of spice in their meals. The versatility of this recipe means you can savor it for breakfast, lunch, or dinner, ensuring that it never feels out of place on your dining table.

Hatch Chili Egg Scramble Wraps

Discover the flavors of Spicy Hatch Chili Egg Scramble Wraps, a perfect blend of fluffy eggs, roasted Hatch green chilies, and melted cheese, all wrapped in a warm tortilla. This versatile recipe is great for breakfast, lunch, or dinner. With its delightful kick, it’s an ideal option for spice lovers. Elevate your meals by using fresh ingredients and enjoy the nutritional benefits of this dish, like vitamins A and C. Try it today for a tasty, satisfying meal!
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Ingredients
  

6 large eggs

½ cup whole milk

1 cup Hatch green chilies, roasted and finely chopped

1 cup sharp cheddar cheese, shredded

1 small onion, finely diced

2 cloves of garlic, minced

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

4 large flour tortillas (consider whole wheat for a healthier choice)

Fresh cilantro, chopped (for garnishing)

Sour cream (optional, for serving)

Instructions
 

Prepare the Hatch Chilies: If your Hatch chilies aren’t pre-roasted, roast them over a flame until the skin is blistered and charred. Transfer them to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds if desired, and chop finely.

    Whisk the Eggs: In a large mixing bowl, crack the eggs and add the milk. Whisk vigorously with a pinch of salt and pepper until the mixture is smooth and frothy.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Incorporate the Chilies: Toss in the chopped Hatch chilies and stir gently, cooking for another 2-3 minutes until they are warmed through.

          Scramble the Eggs: Pour the whisked egg mixture into the skillet with the vegetables. Allow it to settle for a moment without stirring, then gently stir the eggs to form soft curds. Cook for about 5-7 minutes, stirring occasionally, until the eggs are just set but still fluffy and tender—avoid overcooking them.

            Mix in the Cheese: Remove the skillet from heat and fold in the shredded cheddar cheese. Stir until the cheese has melted and is evenly distributed throughout the egg mixture.

              Assemble the Wraps: Place the tortillas flat on a clean surface. Spoon a generous portion of the egg mixture into the center of each tortilla. Fold in the sides and then roll tightly from the bottom upwards to form a wrap.

                Heat the Wraps (Optional): For a deliciously crispy finish, place the wraps back into the skillet. Grill on medium heat for 1-2 minutes on each side until lightly golden and crispy.

                  Serve: Slice the wraps in half for easier handling, garnish with freshly chopped cilantro, and offer sour cream on the side for dipping or drizzling.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings