Cheesy Chile Relleno Burrito Recipe
A portable take on a Mexican classic! Chile relleno burritos combine roasted poblano peppers, melty cheese, beans, and rice for an all-in-one meal on-the-go!
Ingredients
- 2 roasted poblano peppers Blackened skins, stems, and seeds removed. See notes
- ~3 ounces cheese Cut into strips. See notes
- 1 egg whites and yolk separated
- 1 tbs flour
- 1/4 cup vegetable oil I use canola
- 2 large flour tortillas 10-12 inches in diameter
- 1/2 cup warm refried beans See notes
- 1/2 cup warm Mexican-style rice See notes
Instructions
- Place egg white in a bowl and whisk on high speed with a hand-held electric mixer until light and fluffy, about 1.5-2 minutes1 egg
- Add in the yolk and whisk with the hand held mixture until evenly incorporated, about 10 seconds.
- Divide the cheese evenly between each pepper. Roll the pepper to close and secure with a toothpick if desired.2 roasted poblano peppers, ~3 ounces cheese
- Lightly dust each pepper with flour.1 tbs flour
- Heat the oil in a non-stick skillet over medium-high heat for about 3 minutes.1/4 cup vegetable oil
- Coat each pepper with the egg batter and place in the hot oil. Ensure the cheese remains inside the pepper by placing the seam side down first.
- Fry for about 2 minutes or until golden brown. Flip the chile and cook the other side until golden, about another 2 minutes. Remove the chiles from the oil and place on a paper towel-lined plate to drain excess oil. Remove toothpick if used to secure the chile pepper seam.
- Warm the flour tortillas in a hot, dry, non-stick skillet on medium heat until soft and pliable, about 15 seconds each side.2 large flour tortillas
- Warm up the rice and beans for a few seconds in the microwave or over medium-heat on the stove. Spread half of the refried beans on each of the tortillas. Then top with half of the rice.1/2 cup warm refried beans, 1/2 cup warm Mexican-style rice
- Place on chile pepper on each tortilla.
- To roll the burrito, fold in the sides of the tortilla, then roll the burrito from the bottom to the top enclosing all of the ingredients. Repeat with the second burrito.
- In a lightly oiled non-stick skillet over medium heat, lightly toast the burrito starting with the seam side first, until the tortilla is slightly golden. Turn occasionally to toast each side of the burrito evenly.
- Enjoy warm with your favorite salsa!
Notes
- For instructions on how to roast poblano peppers, check out this post.
- You can use your choice of cheese for this recipe. I like a cheese that melts so there is an extra gooey texture to this burrito. You could try this with cheddar, monterey jack, muenster, asadero, or a blend of cheese.
- You can use canned or homemade refried beans.
- This recipe works great with leftover rice. If you are looking to make Mexican rice from scratch, check out this post here.