Chile Relleno Burrito

easyhealthyrecipes.com/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.

Prep: 15

Cook: 30

Total: 45

Recipe makes approximately 4 burritos

Equipment Needed

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

Ingredients Needed

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)

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)