There’s something magical about the marriage of Mexican flavors in a Chile Relleno Burrito. This fusion dish takes the beloved chile relleno—typically a battered and fried stuffed pepper—and transforms it into a portable, handheld meal that’s bursting with flavor in every bite.
As someone who adores both chile rellenos and burritos, combining these two classics creates the ultimate comfort food experience. The roasted poblano peppers provide a mild, earthy heat while the melty cheese and savory fillings create a texture and taste sensation that will have you coming back for seconds.
Why You’ll Love This
- Perfect balance of textures—crispy roasted poblanos, melty cheese, and fluffy rice all wrapped in a soft tortilla
- Customizable heat level—adjust the spice to suit your preference
- Make-ahead friendly—prepare components in advance for quick assembly
- Restaurant-quality meal without leaving home
- Great for using leftover rice or beans from earlier in the week
Ingredients
- 4 fresh poblano chiles
- 8 oz block Monterey Jack cheese, sliced lengthwise into 4 pieces
- 3 large egg whites
- 3 large egg yolks
- 1 cup all-purpose flour, divided
- Oil for deep frying
- 2 cups cooked Mexican rice
- 4 burrito-sized flour tortillas
Instructions
- Blacken the poblano chiles all over using a broiler or gas flame, turning frequently until the skin is completely charred. Place the charred chiles in a paper bag or sealed plastic bag and let steam for 15 minutes to loosen the skin.
- Remove chiles from the bag and gently peel away the blackened skin. Make a 4-inch slit along one side of each poblano and carefully remove seeds and membranes. Stuff each chile with a piece of Monterey Jack cheese and set aside.
- Separate eggs into two bowls. Beat egg whites with 1 tablespoon flour until medium-stiff peaks form. In another bowl, beat egg yolks for 2 minutes until pale yellow. Gently fold yolks into whites using a spatula, being careful not to deflate the air.
- Heat about 1.5 inches of oil in a cast iron pan or heavy pot to 350°F. Use a thermometer to maintain proper temperature.
- Place remaining flour on a plate. Gently dredge each stuffed poblano in flour, then carefully coat in the egg batter. Fry in hot oil for about 3 minutes per side until golden brown all over. Remove to paper towel-lined plate to drain.
- Warm tortillas in a dry skillet or microwave until pliable and easy to work with.
- Place some Mexican rice in the center of each warm tortilla. Add one fried chile relleno, then more rice on top. Roll up tightly, tucking in the sides as you go.
- Let burritos cool for a minute or two before eating – the cheese inside will be very hot! Serve immediately while the chile relleno is still crispy.
Tips & Variations
- For a vegetarian version, use refried beans instead of black beans for a creamier texture
- Add cooked, seasoned ground beef or shredded chicken for a heartier meal
- Substitute queso fresco or cotija cheese for a more authentic Mexican flavor profile
- Char the tortillas slightly over an open flame before assembling for enhanced flavor
- Make a breakfast version by adding scrambled eggs and chorizo
- For a shortcut, use canned whole green chiles instead of roasting fresh poblanos
Serving Suggestions
These Chile Relleno Burritos are substantial enough to be a complete meal on their own, but they pair beautifully with a simple side salad dressed with lime vinaigrette. For a more festive spread, serve alongside Mexican rice, refried beans, or elote (Mexican street corn).
Don’t forget the condiments! Set out small bowls of guacamole, pico de gallo, and hot sauce so everyone can customize their burrito experience to their liking.
Notes
- Burritos can be assembled ahead of time and refrigerated for up to 24 hours before cooking
- Freeze wrapped in foil for up to 1 month; reheat in a 350°F oven for 20-25 minutes
- For less heat, make sure to remove all seeds and membranes from the poblanos
- The perfect poblano should be dark green, firm, and have smooth skin
FAQs
Can I use a different type of pepper?
Yes! Anaheim peppers work well for a milder flavor, while jalapeños can be substituted for those who enjoy more heat.
How do I know when my poblanos are properly roasted?
The skin should be charred and blistered all over, which usually takes 15-20 minutes in a hot oven. This ensures easy peeling and the best flavor.
Can I make these ahead for a party?
Absolutely! Assemble the burritos, wrap individually in foil, and refrigerate. When ready to serve, either pan-fry as directed or bake at 375°F for 15-20 minutes until heated through.
Are these burritos spicy?
Poblano peppers are generally mild to medium in heat. The spice level can be adjusted by your choice of salsa and whether you include all the pepper membranes.
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