Easy Chile Relleno Burrito Recipe

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.

Why will you love Chile Relleno Burrito?

Key Notes:

Kitchen Utensils:

Ingredient For Chile Relleno Burrito Recipe:

For the Chile Relleno:

For the Burrito:

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.)

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.

Secret Tips For Better Results:

• 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.

Flavor Variations:

• 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:

• 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:

• Horchata, Mexican Hot Chocolate, or Margaritas can be served as beverages.
• Churros can be served as the best dessert.
• For a balanced serving table, you can also add Italian Breaded Chicken.

When To Make It?

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

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

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