Cheesy Chile Relleno Burrito
Learn how to make an authentic Chile Relleno Burrito with roasted poblano peppers, melty cheese & rice; wrapped, rolled & ready in 40 minutes!
Ingredients
- 4 medium poblano peppers
- 8 oz Monterey Jack cheese cut into strips
- 2 large eggs separated
- 3 tbsp all-purpose flour divided
- ¼ tsp salt
- ¼ cup vegetable oil for frying
- 2 cups cooked Mexican rice
- 1½ cups refried beans warmed
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup pico de gallo or fresh salsa
- ½ cup sour cream optional
- 1 avocado sliced, optional
- 4 large flour tortillas 10-12 inch
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
Roast and Peel the Poblano Peppers
- Broil or flame-roast the poblanos, turning frequently, until blistered and blackened, about 8-10 minutes. Steam in a covered bowl for 10 minutes, then peel off the charred skin. Slit and remove seeds and membranes.
Stuff the Peppers with Cheese
- Tuck 2-3 strips of Monterey Jack cheese inside each roasted poblano and press closed.
Make the Egg Batter
- Beat egg whites to medium-stiff peaks, fold in flour and salt. Beat egg yolks separately, then gently fold into the whites.
Fry the Stuffed Peppers
- Dredge stuffed peppers in flour, dip in egg batter, and fry in hot oil 2-3 minutes per side until golden. Drain on paper towels.
Warm Your Fillings
- Warm the refried beans and rice, and heat the tortillas until pliable.
Assemble Your Chile Relleno Burrito
- Layer beans, rice, a fried chile relleno, shredded cheese, and pico de gallo onto a warm tortilla.
Roll Like a Pro
- Fold in the sides, tuck the bottom edge tightly over the filling, and roll forward to seal. Sear seam-side down for extra crispiness if desired.