Green Chili Omelet Recipe

Prepare aromatics

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring, until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make roux and simmer

Sprinkle 1 tablespoon flour over the softened onions and stir to coat; cook 1 minute while stirring. Slowly whisk in 1 cup chicken or vegetable broth until smooth.

Add chiles and season

Add 1 cup chopped roasted green chiles, 1/2 tsp cumin, 1/4 tsp oregano, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a low simmer and cook 6–8 minutes, stirring occasionally, until slightly thickened.

Finish sauce

Remove from heat and stir in 1 tablespoon lime juice. Taste and adjust salt or lime as needed. Keep warm until ready to smother the omelet. If you prefer a smooth sauce, puree with an immersion blender or in a blender until silkier, then return to low heat.

Prepare egg mixture

In a bowl whisk together 3 large eggs, 2 tablespoons milk, 1 teaspoon salt and 1/4 teaspoon black pepper until uniformly blended and slightly frothy.

Warm fillings

If using optional chorizo, cook 1/2 cup crumbled chorizo in a small skillet over medium heat until fully cooked (about 5–6 minutes), drain excess fat. In the omelet pan, warm the 1/2 cup roasted green chiles briefly so they release aroma (about 1 minute).

Cook omelet

Heat a 9–10 inch nonstick skillet over medium-low heat and add 1 tablespoon butter, tilting to coat. Pour the egg mixture into the pan and let sit undisturbed 20–30 seconds. Use a spatula to gently pull edges toward the center, tilting pan to allow uncooked eggs to flow out. Continue until eggs are mostly set but slightly moist on top, about 1.5–2 minutes.

Add fillings and fold

Dot 2 ounces softened cream cheese across one half of the omelet, sprinkle 1/2 cup shredded jack cheese and the warmed 1/2 cup chopped green chiles (and cooked chorizo if using) over the cream cheese. Use the spatula to fold the omelet in half over the fillings. Cook another 30–45 seconds to melt cheeses.

Keep warm

Slide the omelet to a plate and keep warm. Spoon 3–4 tablespoons of the prepared green chile sauce over the omelet to smother.

Prepare hash browns

Heat 1 tablespoon oil in a skillet over medium-high heat. Add 1 cup frozen or prepared hash browns in an even layer; press gently and cook without disturbing until golden brown on the first side, about 4–5 minutes. Flip and cook another 4–5 minutes until crisp and cooked through. Season with 1/4 teaspoon salt.

Warm tortilla

Warm the flour tortilla in a dry skillet over medium heat 30–45 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.

Plate and garnish

Place the smothered omelet on a plate with the warmed tortilla and hash browns. Top the omelet with sliced avocado (1/2 avocado), 2 tablespoons sour cream and 1/4 cup pico de gallo. Garnish with chopped cilantro if desired. Serve immediately.