Denver-Style Green Chile Smothered Burrito
A hearty flour tortilla burrito filled with seasoned potatoes and beans, smothered entirely in green chile and cheese, a fixture of Denver's northside Mexican-American diners.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Equipment
- •Skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 30
- carbs
- 68
- protein
- 22
- calories
- 640
Instructions
- 1
Warm the tortillas in a dry skillet or griddle until they are soft and bend easily.
- 2
Mix the cooked potatoes, cumin, and garlic powder together in a bowl.
- 3
Spread refried beans down the center of each tortilla. Top with the seasoned potatoes.
- 4
Fold in the sides of each tortilla. Roll it up tightly into a burrito.
- 5
Place the burritos seam-side down on a plate or in a baking dish.
- 6
Heat the green chile sauce in a saucepan over medium heat until warm.
- 7
Spoon the hot green chile generously over each burrito to cover it completely.
- 8
Sprinkle shredded cheddar on top until melted, or place briefly under a broiler.
- 9
Serve right away with a fork and knife.
Chef's tips
Roll the burrito tightly so it stays together under the sauce. Denver diners often add ground beef or shredded pork inside too.
Storage
Assemble fresh; components can be refrigerated separately up to 3 days.
Reheating
Reheat sauce separately and pour over a freshly warmed burrito rather than microwaving fully assembled.
Common mistakes to avoid
- •Adding too much filling, which makes the burrito break apart under the sauce.
- •Using a thin, watery chile sauce instead of a thick sauce that clings.
Serving suggestions
Cooked Denver-Style Green Chile Smothered Burrito?
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