Hatch Chile Breakfast Flatbread

Overhead picture of cooked Hatch Chili Breakfast flatbread on baking sheet

Celebrate hatch chile season by making a delicious, spicy breakfast/brunch for the whole family! Hatch Chile Breakfast Flatbread adds heat to the table. Top flatbread with homemade enchilada sauce, mozzarella cheese, roasted hatch chiles and a raw egg. The flatbread bakes quickly, then is removed and immediately sliced into. The egg yolk should run all over the flatbread (if you're into that kind of thing) and add creaminess to this peppery dish.

Prep Time 10

Cook Time 20

Total Time 30

Servings flatbread

Calories 515kcal

Ingredients

1 flatbread
¼ cup enchilada sauce homemade or store-bought
½ cup mozzarella cheese shredded
1 broiled hatch chile burnt skins removed and diced
1 egg

US Customary - Metric

Instructions

Broil the hatch chiles

Preheat the broiler. When screaming hot, place the desired number of hatch chiles onto a baking sheet.
Broil for 10-15 minutes, or until the skins of the chiles are blistered and blackened.
Remove from the oven, and let cool for a few minutes.
Transfer the chiles to a plastic bag.
Let the chiles steam in the plastic bag.
When the chiles have come to room temperature, remove from the bag.
The blistered skins should easily peel away from the chiles. Remove the blistered and blackened bits as best as you can.
Slice the hatch chiles for the flatbread.

Make the flatbread

Preheat the oven to 450°F degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Place the flatbread in the middle of the prepared baking sheet. (You can probably fit two flatbreads onto a larger baking sheet if you so desire.)
Measure the enchilada sauce onto the flatbread, and spread evenly.
Sprinkle the mozzarella cheese onto the flatbread.
Arrange the roasted hatch chiles on top of the mozzarella cheese.
Crack the egg, and break it near the center of the flatbread. (If the shell breaks and some pieces get into the raw egg, carefully pick them out with your fingers, then wash your hands well.)
Transfer the prepared flatbread(s) into the oven.
Bake for 8-10 minutes, or until the egg is just set if you want an oozing yolk. Bake for 15 if you want the yolk to be cooked through.
Remove from the oven, and let cool for 5 minutes.
Slice, and enjoy warm!

Notes

Please note the cooking time includes the total time for the broiling of the chiles AND the flatbread. Do NOT cook the flatbread for 20+ minutes.

Also note the total time does NOT include cooling time for the chiles.

This recipe can easily be doubled or tripled.

If you're unsure about the heat level of this flatbread, err on the side of too little hatch chile. You can always add more if you want more spice.

Nutrition