Chile Relleno Burrito
Posted: 06/13/23
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This delicious burrito takes a classic chile relleno and wraps it up in a flour tortilla with a quick guacamole, shredded carnitas, and pico de gallo. It’s a next-level burrito recipe that’s cheesy, easy, and packed full of incredible flavors.
🌯What Makes This Recipe So Good
- A chile relleno burrito is exactly what it sounds like – a delicious, super-stuffed burrito centered around an incredible chile relleno. If you’ve never had chile relleno before, it’s a poblano pepper that’s roasted until it’s blistered, then stuffed full of cheese. After that, the stuffed pepper is breaded and fried so it’s got a little crunch. It adds this really incredible flavor and texture to a classic burrito that’s just unbeatable.
- Don’t let this dish intimidate you. Sure, it’s more involved than a basic burrito, but trust me – it’s worth the effort. And it’s really easy to do! If you can bread and pan-fry a chicken tender or an onion ring, you can totally handle chile relleno.
👩🏼🍳 Chef’s Tips
- Get creative with it! Another version of a chile relleno burrito that I LOVE is a breakfast take with scrambled eggs, breakfast potatoes or hashbrowns, and bacon or chorizo. You could also replace the carnitas in this version with shredded salsa chicken, add pinto beans or refried black beans, cilantro-lime rice (or cauliflower rice), lettuce, cilantro – whatever you like! It also makes a great burrito bowl if you nix the flour tortilla and layer your ingredients in a bowl with a bed of rice, topped with your chile relleno.
- I like to use the largest poblano peppers I can find, so I can really pack them full with cheese. If you can’t find large peppers, though, that’s totally fine.Use what you can get!
- When you’re frying the peppers, be careful not to overcrowd the skillet. Also, make sure you get the oil hot enough before adding the peppers. If it’s too cool, the chile relleno breading will just soak up oil instead of getting nice and crispy.
🥘 More Delicious Mexican-Inspired Recipes You’ll Love
- Carnitas Burrito
- Canned Tuna Nachos
- Mexican Chili
- Shrimp Quesadilla
- Slow Cooker Carnitas
- Chimichurri Rice
- Burrito Suizo
Chile Relleno Burrito
These delicious burritos center around vibrant roasted poblano peppers, stuffed with cheese then breaded and lightly pan-fried for an unbelievable flavor and texture.
burritos
Ingredients
For the Chile Relleno
- 4 large poblano peppers approximately 4 ounces each
- 8 ounces Monterey jack cheese cut into 1-ounce strips
- 1 cup all-purpose flour
- 3 large eggs
- neutral oil avocado oil, olive oil, etc.
For the Guacamole
- 2 large avocados pit removed, skin removed
- ½ tablespoon freshly squeezed lime juice juice from approximately half of one lime
- salt to taste
For the Burritos
- 4 10-inch or 12-inch flour tortillas
- ½ cup pico de gallo
- 2 cups cooked, shredded carnitas or cooked, shredded chicken
Equipment
- Broiler
- large baking sheet
- Aluminum foil
- large plate
- Paper towels
- Wire cooling rack
- Large bowl
- Cold water
- ice
- Tongs
- Cutting board
- Sharp knife
- shallow bowl or plate
- Large mixing bowl or stand mixer bowl
- Small bowl
- Large skillet with high sides, or large pot
- Hand mixer or stand mixer
- Small mixing bowl
- Fork
- clean, flat work surface
Instructions
To Prepare
- Preheat broiler to high. If needed, reposition oven racks so that peppers will sit approximately 8 inches beneath heating element.
- Line large baking sheet with aluminum foil, covering baking sheet completely. Set aside.
- Cover large plate with 2-3 layers paper towels. Place wire cooling rack over plate and set aside.
- Fill large bowl with cold water and ice. Set aside.
To Roast the Peppers
- Place all 4 poblano peppers on foil-lined baking sheet, being careful not to stack or overlap peppers. Leave space between peppers to roast on all sides.
- Place baking sheet under broiler. Broil 5 minutes or until peppers are dark brown and charred on top. Carefully remove baking sheet from oven and use tongs to flip peppers over, so that charred side faces down.
- Return baking sheet to oven and broil peppers 2 to 3 minutes more, or until peppers are dark brown and charred on all sides.
- Carefully remove baking sheet from oven. Immediately transfer charred peppers to bowl of ice water. Submerge peppers in ice bath until peppers are completely cool.
- Once peppers have cooled, transfer peppers from ice bath to cutting board. Carefully peel peppers, removing skin completely. Slice stem off top of peppers and discard. Carefully scoop out any seeds from inside peppers and discard.
- Stuff each pepper with 2 ounces of Monterey jack cheese, making sure cheese is fully inside peppers. Set stuffed peppers aside.
To Bread and Fry the Peppers
- Add flour to shallow bowl and set aside.
- Crack eggs and separate egg yolks from egg whites. Place egg whites in large mixing bowl (or stand mixer bowl) and egg yolks in small bowl. Set aside.
- Fill large skillet or pot with 1 inch of neutral cooking oil. Heat skillet over medium-high heat until oil is hot (see Notes).
- While oil heats up, use hand mixer or stand mixer to beat egg whites 4 to 5 minutes or until stiff peaks form. Once egg whites are fluffy and set up, add egg yolks and mix ingredients together until just combined. Set aside.
- One by one, place peppers in shallow bowl of flour. Roll and flip peppers until all sides are fully coated in flour.
- Immediately transfer peppers one by one to egg white mixture. Dip floured peppers in egg mixture, then immediately place pepper in skillet with hot oil.
- Fry pepper, flipping as needed, until golden brown on all sides, approximately 3 minutes. Carefully remove pepper from heat and place on wire cooling rack over layer of paper towels. Repeat with all remaining peppers. Let peppers cool on wire rack until needed.
For the Guacamole
- Add avocado flesh, lime juice, and salt to small bowl. Use fork to mash ingredients together until well combined and desired consistency is achieved. Taste and add more lime juice or salt as desired. Set aside.
To Fill and Roll the Burritos
- Place one flour tortilla on clean, flat surface. Spoon ¼ of guacamole mixture onto middle of tortilla in one horizontal line.
- Top guacamole with pico de gallo, shredded carnitas, and one fried poblano pepper per burrito.
- Lift edge of tortilla farthest from you and fold edge down and over filling to meet bottom edge of tortilla. Lightly press on filling, then unfold tortilla. Filling should now mostly cover bottom half of tortilla.
- Fold left and right edges of tortilla in toward center, covering filling as much as possible without overlapping tortilla edges.
- With sides of tortilla folded toward center, lift bottom edge of tortilla (edge closest to you) and fold tortilla up toward center, covering filling. Tuck bottom edge of tortilla under top edge of filling.
- Gently but tightly roll tortilla away from you, holding sides together as needed, until burrito is completely rolled.
- Set rolled burrito on large plate, seam down, and repeat process with remaining tortillas until all 4 burritos have been rolled. Serve rolled burritos warm with additional toppings as desired.
Notes
- To Test the Oil Temperature: Dip the handle-end of a large wooden spoon in the hot oil. If the oil bubbles a lot (but not violently or vigorously) then it’s ready to fry in.
- Make it Dairy Free: Use a dairy-free cheese.
- Make it Vegetarian: Replace the carnitas with beans, or omit that ingredient entirely.
- Make it Vegan: Use a vegan cheese, and omit the meat or replace it with beans.
- Make it Gluten Free: Use gluten-free tortillas and gluten-free all-purpose flour.
Nutrition Information
Serving: 1 chile relleno burrito | Calories: 863kcal | Protein: 45g | Fat: 48g | Saturated Fat: 17g | Trans Fat: 0.01g | Total Carbs: 68g | Fiber: 11g | Sugar: 10g | Added Sugars: 2g | Net Carbs: 57g | Vitamin C: 106mg | Cholesterol: 239mg | Sodium: 1612mg | Potassium: 1222mg | Calcium: 619mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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