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.

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.)

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.