Ingredients
Scale
- 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