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Chile Relleno Burrito
The Chile Relleno Burrito combines two beloved Mexican dishes into one incredible meal. This fusion creation wraps crispy, cheese-stuffed poblano peppers in a warm flour tortilla with Mexican rice, creating the perfect handheld comfort food. The contrast between the crispy battered chile and fluffy rice makes every bite a delightful experience.
Why You'll Love This Recipe
- Perfect fusion of two classic Mexican dishes that brings together the best of both worlds
- Crispy battered poblano peppers provide amazing texture contrast against soft rice and tortilla
- Melted Monterey Jack cheese creates an irresistible gooey center that stretches with every bite
- Portable and satisfying meal that’s perfect for lunch, dinner, or weekend brunch
- Customizable recipe that allows you to adjust spice levels and add your favorite toppings
Why This Chile Relleno Burrito Recipe Works
This recipe succeeds because it maintains the integrity of traditional chile rellenos while making them more accessible. The key lies in properly preparing the poblano peppers through charring and steaming, which removes the tough skin while preserving the pepper’s mild heat and earthy flavor.
The egg batter technique creates an incredibly light and airy coating. By separating the eggs and whipping the whites to medium peaks, you achieve maximum fluffiness. The gentle folding method preserves the air bubbles, resulting in a crispy exterior that stays light rather than heavy.
Wrapping everything in a burrito format makes this dish practical for everyday eating. The combination works beautifully because the rice absorbs any excess oil while adding substance and flavor.
What You’ll Need for Chile Relleno Burrito
Success with this recipe depends on having the right ingredients and tools. Fresh poblano peppers are essential – they provide the perfect balance of mild heat and rich flavor. Avoid substituting with other peppers as they won’t deliver the same authentic taste.
The cheese selection matters significantly. Monterey Jack melts beautifully and has a mild flavor that complements the poblanos without overwhelming them. Cut it into even pieces to ensure consistent melting and easy insertion into the peppers.
Ingredients
- 4 fresh poblano chiles
- 8 ounce block Monterey Jack cheese, sliced lengthwise into 4 even pieces
- 3 large egg whites
- 3 large egg yolks
- 1 cup all-purpose flour
- Oil for frying
- 2 cups Mexican rice
- 4 burrito-sized flour tortillas
Tools
- Gas burner or broiler for charring peppers
- Paper bags or ziplock bags for steaming
- Two mixing bowls for separating eggs
- Electric mixer or whisk
- Cast iron pan or heavy pot for frying
- Thermometer for oil temperature
- Paper towels for draining
- Rubber spatula for folding eggs
How to Make Chile Relleno Burrito
| Step 1 – Char the Poblanos: | Blacken the poblanos under a broiler or over a gas flame until completely charred all over. Place them in a paper or ziplock bag, seal, and let steam for 15 minutes. |
| Step 2 – Remove Skin: | Take poblanos out of the bag and gently remove the blackened outer skin with your hands or a paper towel. |
| Step 3 – Stuff with Cheese: | Make a 4-inch slit in the side of each poblano. Carefully remove seeds and membranes, then insert a piece of cheese into each pepper. Set aside. |
| Step 4 – Prepare Egg Batter: | Separate egg yolks and whites into two bowls. Beat whites with 1 tablespoon flour until medium stiff peaks form. Beat yolks for 2 minutes until pale yellow. |
| Step 5 – Combine Eggs: | Add yolks to whites and carefully fold together with a spatula, being gentle to preserve the air in the whites. |
| Step 6 – Heat Oil: | Heat 1.5 inches of oil in a cast iron pan to 350°F. |
| Step 7 – Fry Chile Rellenos: | Put remaining flour on a plate. Dredge each stuffed poblano in flour, coat in egg batter, then fry for 3 minutes per side until golden brown. Drain on paper towels. |
| Step 8 – Assemble Burritos: | Warm tortillas slightly for flexibility. Place rice in the center, add a chile relleno, more rice, then roll up tightly. |
| Step 9 – Serve: | Let cool briefly before serving as the filling will be very hot. |
Chef's Helpful Tips
- Use tongs to turn poblanos frequently while charring to ensure even blackening on all sides
- Don’t skip the steaming step – it makes skin removal much easier and helps soften the pepper flesh
- Keep oil temperature consistent at 350°F for the crispiest coating without burning
- Warm your tortillas in a dry skillet or microwave to prevent cracking during rolling
- Let the fried chiles rest for 2-3 minutes before assembling to avoid melting the tortilla
Serving and Storage Tips for Chile Relleno Burrito
Serving Tips
Serve your Chile Relleno Burrito immediately while the battered pepper is still crispy. The contrast between the warm, crispy exterior and melted cheese interior is at its peak right after assembly. Consider offering traditional accompaniments like Mexican crema, salsa verde, or pico de gallo on the side.
For storage, wrap leftover burritos individually in aluminum foil and refrigerate for up to 2 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness. Avoid microwaving as it will make the batter soggy.
These burritos pair wonderfully with other Mexican-inspired dishes. Try serving alongside hearty casseroles for a fusion dinner party, or complement them with seafood dishes for variety.
Mistakes to Avoid while making Chile Relleno Burrito
The most common mistake is not properly charring the poblanos. Insufficient blackening makes skin removal difficult and leaves bitter, tough patches. Take time to char them completely – the skin should be uniformly black and blistered.
Another frequent error is overbeating or deflating the egg whites. Beat them just to medium peaks, not stiff peaks, and fold in the yolks gently. Aggressive mixing destroys the air bubbles that create the light, fluffy texture.
Temperature control during frying is crucial. Oil that’s too hot burns the batter before cooking the pepper, while oil that’s too cool creates greasy, heavy coating. Maintain 350°F consistently and adjust heat as needed.
You Must Know
- Always wear gloves when handling poblanos to avoid skin irritation from capsaicin oils
- The steaming step is non-negotiable – it’s essential for easy skin removal and proper texture
- Fresh poblanos work best; frozen ones become too watery and won’t hold their shape
- Assembly should happen quickly while components are still warm for the best eating experience
Suggestions for Chile Relleno Burrito
Customize your Chile Relleno Burrito with different cheese varieties. Try pepper jack for extra heat, or mix Monterey Jack with sharp cheddar for more complex flavor. Oaxaca cheese provides authentic Mexican taste and excellent melting properties.
Add protein to make it more substantial. Seasoned ground beef, shredded chicken, or chorizo work excellently. Cook proteins separately and add them alongside the rice during assembly.
Experiment with different rice preparations. Spanish rice, cilantro-lime rice, or even quinoa can replace traditional Mexican rice. Each variation brings unique flavors and textures to complement the chile relleno.
For vegetarian enhancement, add black beans, corn, or roasted vegetables. These additions provide extra nutrition and flavor while maintaining the dish’s authentic Mexican character.
FAQs:
You can prepare components separately up to a day ahead. Char and stuff the poblanos, then refrigerate. Make the rice and store separately. However, fry the poblanos and assemble burritos just before serving for best texture and flavor.
Use neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil. These oils won’t impart unwanted flavors and can handle the 350°F frying temperature without breaking down.
While baking is possible, it won’t achieve the same light, crispy texture that makes chile rellenos special. If you must bake, use 425°F for 15-20 minutes, but expect a different texture than traditional fried versions.
The skin should be completely black and blistered all over. You’ll hear crackling sounds as the skin chars. Don’t stop until the entire surface is uniformly blackened – this ensures easy skin removal.
Anaheim or New Mexico chiles work as substitutes, though they’re milder. Bell peppers can work but lack the authentic flavor. Avoid jalapeños or serranos as they’re too small and much spicier than poblanos.
Conclusion
The Chile Relleno Burrito represents the beautiful evolution of traditional Mexican cuisine, combining classic techniques with modern convenience. This recipe delivers restaurant-quality results at home by focusing on proper pepper preparation, light egg batter technique, and careful assembly.
Master this dish and you’ll have an impressive meal that works for casual dinners or special occasions. The combination of crispy, cheesy poblanos with fluffy rice wrapped in a warm tortilla creates a satisfying experience that celebrates the best of Mexican flavors. Take your time with each step, and you’ll be rewarded with a truly exceptional Chile Relleno Burrito.
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📖 Recipe Card
Best Chile Relleno Burrito Recipe
Ingredients
- 4 fresh poblano chiles
- 8 ounce block Monterey Jack cheese, sliced lengthwise into 4 even pieces
- 3 large egg whites
- 3 large egg yolks
- 1 cup all-purpose flour
- Oil for frying
- 2 cups Mexican rice
- 4 burrito-sized flour tortillas
Instructions
- Blacken the poblanos under a broiler or over a gas flame until completely charred all over. Place them in a paper or ziplock bag, seal, and let steam for 15 minutes.
- Take poblanos out of the bag and gently remove the blackened outer skin with your hands or a paper towel.
- Make a 4-inch slit in the side of each poblano. Carefully remove seeds and membranes, then insert a piece of cheese into each pepper. Set aside.
- Separate egg yolks and whites into two bowls. Beat whites with 1 tablespoon flour until medium stiff peaks form. Beat yolks for 2 minutes until pale yellow.
- Add yolks to whites and carefully fold together with a spatula, being gentle to preserve the air in the whites.
- Heat 1.5 inches of oil in a cast iron pan to 350°F.
- Put remaining flour on a plate. Dredge each stuffed poblano in flour, coat in egg batter, then fry for 3 minutes per side until golden brown. Drain on paper towels.
- Warm tortillas slightly for flexibility. Place rice in the center, add a chile relleno, more rice, then roll up tightly.
- Let cool briefly before serving as the filling will be very hot.
Notes
- Use tongs to turn poblanos frequently while charring to ensure even blackening on all sides
- Don’t skip the steaming step – it makes skin removal much easier and helps soften the pepper flesh
- Keep oil temperature consistent at 350°F for the crispiest coating without burning
- Warm your tortillas in a dry skillet or microwave to prevent cracking during rolling
- Let the fried chiles rest for 2-3 minutes before assembling to avoid melting the tortilla
Nutrition
- Serving Size: 1 burrito
