Easy Chile Relleno Burrito Recipe

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Imagine biting into a burrito that offers not just one but a variety of delightful surprises. That’s exactly what you get with the Chile Relleno Burrito – a fusion masterpiece that combines the best of two worlds.

This Mexican American burrito is made with a smoky, mildly spicy poblano pepper stuffed with gooey cheese, encased in a light, crispy batter, and then wrapped up in a warm, soft flour tortilla alongside rice, beans, and fresh salsa. It’s a flavor-packed, rich texture experience that feels like a warm hug from your favorite comfort food.

Chile Relleno Burrito

Why will you love Chile Relleno Burrito?

If you’re a fan of bold flavors and hearty, satisfying meals, the Chile Relleno Burrito is a must-try that promises to take your taste buds on a delicious adventure. Here are some reasons why you should try this burrito at home:
  • Cultural Experience: Enjoying a Chile Relleno Burrito is also a way to appreciate Mexican cuisine and its rich culinary traditions.
  • Flavor Explosion: Combining the smoky, mildly spicy poblano pepper, the creamy melted cheese or savory meat filling, and the diverse Mexican traditional ingredients creates a complex and satisfying flavor profile.
  • Customizable: It’s very customizable, so you can adjust it to your taste by adding or omitting ingredients.
  • Heart & Filling: This burrito is often large and packed with ingredients, making it a satisfying meal that can keep you full.

Key Notes:

CourseMain Course
CuisineAmerican
Serving4 People
Calories865kcal
Prep. Time20 mins
Cooking Time30 mins
Total Time50 mins

Kitchen Utensils:

  • Skillet or frying pan
  • Spatula
  • Mixing bowls
  • Plastic wrap
  • Cutting board & Knife
  • Tongs
  • Paper towels

Ingredient For Chile Relleno Burrito Recipe:

For the Chile Relleno:

4 large Poblano PeppersCheck Price
8-ounce Monterey Jack Cheese Block cut into 4 equal piecesCheck Price
3 large Eggs (separated into yolks and whites)Check Price
1/2 tablespoon flour for DredgingCheck Price
Salt to tasteCheck Price
Vegetable Or Canola Oil for fryingCheck Price

For the Burrito:

4 large sized BurritoCheck Price
2 cups Cooked Mexican RiceCheck Price
Green Onion, ChoppedCheck Price
1 cup of your favorite salsa (optional)Check Price
Shredded lettuce (optional)Check Price
Diced Tomatoes (optional)Check Price
For the topping, Sour cream (optional)Check Price

Making Chile Relleno Burrito Recipe:

Preparing the Chile Relleno:

  • Roast the Peppers: Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally with tongs, until the skins are blistered and blackened (about 10-15 minutes). Alternatively, roast them over an open flame with a gas stove.
  • Steam and Peel: Transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for about 10 minutes. Peel off the blackened skins, being careful not to tear the peppers. Make a small cut down one side of each pepper and remove the seeds.   
  • Stuff the Peppers: Fill each pepper with the shredded cheese or your chosen filling.
  • Prepare the Batter: Beat the egg whites in a mixing bowl until soft foam forms. Lightly beat the egg yolks in a separate bowl and then fold them into the egg whites.
  • Dredge and Fry: Heat about 1 inch of oil in a skillet over medium heat. Then, coat each stuffed pepper in flour, shake off any excess, and dip it in the egg batter. Fry the peppers in the hot oil until golden brown on all sides. Drain on paper towels.

Preparing the Burrito Components:

  • Cook the Rice: Prepare the rice according to package instructions or your preferred Spanish or Mexican rice recipe.
  • (But for this, I’m making Mexican Rice and adding chopped green onion for a fresh taste.)
burritos de chile relleno

Assembling the Burritos:

  • Warm the Tortillas: Heat the flour tortillas in a tortilla warmer, on a skillet, or in the microwave until pliable.
  • Assemble: Place a warm tortilla on a plate. Spread a layer of cooked Mexican rice. Add the chile relleno and top it with rice. Add salsa, shredded lettuce, diced tomatoes, avocado or guacamole, and sour cream.
  • Wrap: Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito. Secure with foil or parchment paper if needed.
  • Serve: Serve warm burritos garnished with chopped cilantro and lime wedges if desired.
chile relleno burrito recipe (2)

Secret Tips For Better Results:

For a satisfying result, there are always some secret tips for the recipe, so for this relleno burrito, there are also some beneficial tips that help to make it more delicious that are:
  • Roast the poblano peppers thoroughly until the skin is blistered and blackened.
  • Opt for a good melting cheese like Oaxaca, Monterey Jack, or a Mexican blend. Freshly shredded cheese melts better and has a richer flavor.
  • After roasting, place the hot peppers in a plastic bag for 10 minutes.
  • Heat the tortillas in a dry skillet or directly over a gas flame until they are warm and pliable.
  • After assembling, lightly crisp the burrito in a hot skillet or grill, adding a pleasant texture and contrast between the crispy exterior and the soft, flavorful interior.
burrito de chile relleno

Flavor Variations:

As I told you above, these chile pepper burritos are very customizable, so you can make them  according to your preference, whether spicy or vegetarian, but in case if you need some different flavor variations, you can see the suggestion below;
  • Scrambled eggs taste differently when added to a burrito and eaten for breakfast.
  • For a smoky BBQ flavor, you can use BBQ chicken as a filling for the burrito.
  • You can use teriyaki chicken as the filling for the chile relleno.
  • For a spicy kick, include chopped jalapeños or serrano peppers in the filling or mix some hot sauce into the rice.

Storage Guidelines:

Leftover Chile Relleno Burritos can be stored, but to keep them fresh and delicious, follow the storage guidelines given below:
  • First, To maintain the best texture and flavor, consider storing the burrito components separately in different airtight containers and assembling them when ready.
  • For refrigerating, wrap each burrito tightly in aluminum foil or plastic wrap to prevent them from drying out, and place them in an airtight container or zip-top bag for up to 2 days.
  • If you keep the burrito in the freezer, wrap it in an airtight container for up to 1 month.
  • For reheating, store the burrito, unwrap it, oven at 350°F, or microwave it until warm, and don’t forget to thaw the frozen warp.

Serving Suggestion:

While this dish can be enjoyed standalone, you can pair it with some delicious side dishes and beverages:

When To Make It?

Chile Relleno Burritos are versatile and can be enjoyed on various occasions. Here are some ideal times to make and enjoy this delicious dish:
  • Family Dinners
  • Casual Get-Togethers
  • Celebrations and Holidays
  • Picnics Parties
  • Lunches and Meal Prep
  • Comfort Food Cravings
  • Special Date Nights

FAQs:

A Chile Relleno Burrito typically includes a roasted poblano pepper stuffed with cheese or other fillings, rice, beans, salsa, and optional toppings like lettuce, tomatoes, avocado, sour cream, and cilantro, all wrapped in a flour tortilla.

Oaxaca, Monterey Jack, Queso Fresco, and Cheddar are popular due to their melting properties and flavor profiles.

You can substitute cheese or vegetables (like zucchini, corn, or mushrooms) as fillings to make a delicious vegetarian version.

Reheat in the oven at 350°F wrapped in foil for 15-20 minutes or microwave on a microwave-safe plate with a damp paper towel for 1-2 minutes, ensuring thorough heating.

Final Words:

In conclusion, the Chile Relleno Burrito combines the smoky richness of roasted poblano peppers with creamy melted cheese, wrapped in a warm tortilla alongside rice, beans, and fresh salsa. It’s a versatile and customizable dish that celebrates the flavors of Mexican cuisine, perfect for family dinners, casual get-togethers, or satisfying comfort food cravings. Its combination of textures and bold flavors promises a delightful eating experience that’s hearty and satisfying.

Chile Relleno Burrito Recipe

Chile Relleno Burrito Recipe

The Chile Relleno Burrito combines the smoky richness of roasted poblano peppers with creamy melted cheese, wrapped in a warm tortilla alongside rice, beans, and fresh salsa. It's a versatile and customizable dish that celebrates the flavors of Mexican cuisine, perfect for family dinners, casual get-togethers, or satisfying comfort food cravings.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 865 kcal

Equipment

  • Skillet Or Frying Pan
  • Spatula
  • Mixing Bowls
  • Plastic Wrap
  • Cutting Board & Knife
  • Tongs
  • Paper towels

Ingredients
  

For the Chile Relleno:

  • 4 large Poblano Peppers
  • 8- ounce Monterey Jack Cheese Block cut into 4 equal pieces
  • 3 large Eggs separated into yolks and whites
  • 1/2 tablespoon for Dredging
  • Vegetable Or Canola Oil for frying.

For the Burrito:

  • 4 large sized Burrito
  • 2 cups Cooked Mexican Rice
  • Green Onion Chopped
  • 1 cup of your favorite salsa optional
  • Shredded lettuce optional
  • Diced Tomatoes optional
  • For the topping Sour cream (optional)

Instructions
 

Preparing the Chile Relleno:

  • Roast the Peppers: Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally with tongs, until the skins are blistered and blackened (about 10-15 minutes). Alternatively, roast them over an open flame with a gas stove.
  • Steam and Peel: Transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for about 10 minutes. Peel off the blackened skins, being careful not to tear the peppers. Make a small cut down one side of each pepper and remove the seeds.
  • Stuff the Peppers: Fill each pepper with the shredded cheese or your chosen filling.
  • Prepare the Batter: Beat the egg whites in a mixing bowl until soft foam forms. Lightly beat the egg yolks in a separate bowl and then fold them into the egg whites.
  • Dredge and Fry: Heat about 1 inch of oil in a skillet over medium heat. Then, coat each stuffed pepper in flour, shake off any excess, and dip it in the egg batter. Fry the peppers in the hot oil until golden brown on all sides. Drain on paper towels.

Preparing the Burrito Components:

  • Cook the Rice: Prepare the rice according to package instructions or your preferred Spanish or Mexican rice recipe.
  • (But for this, I’m making Mexican Rice and adding chopped green onion for a fresh taste.)

Assembling the Burritos:

  • Warm the Tortillas: Heat the flour tortillas in a tortilla warmer, on a skillet, or in the microwave until pliable.
  • Assemble: Place a warm tortilla on a plate. Spread a layer of cooked Mexican rice. Add the chile relleno and top it with rice. Add salsa, shredded lettuce, diced tomatoes, avocado or guacamole, and sour cream.
  • Wrap: Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito. Secure with foil or parchment paper if needed.
  • Serve: Serve warm burritos garnished with chopped cilantro and lime wedges if desired.
Keyword Chile Relleno Burrito