Cheesy Chile Relleno Burrito Recipe

Welcome to the world of innovative comfort food with a twist – the Chile Relleno Burrito! This recipe is a delightful fusion of crispy poblano peppers stuffed with gooey melted cheese, combined with seasoned Mexican rice, all wrapped up snugly in a soft flour tortilla. It’s a handheld meal that brings together the best of two beloved classics in one delicious bite.

Originating from a kitchen experiment born out of a craving for something different, this Chile Relleno Burrito has quickly become a favorite weekend indulgence in my home. Through trial and error, with a little help from friends and some kitchen mishaps along the way, I’ve perfected the technique to create a satisfying lunch that never fails to impress. From mastering the right egg batter consistency to ensuring the perfect oil temperature for that crispy coating, every step has been a labor of love.

Whether you’re a seasoned home cook looking to try something new or a food enthusiast eager to explore inventive flavors, this Chile Relleno Burrito is sure to captivate your taste buds. Serve it up with some fresh salsa verde and sour cream on the side, or customize it with your favorite cheese combinations and additional ingredients like roasted corn or scrambled eggs. Get ready to savor a meal that embodies the joy of culinary creativity and the satisfaction of sharing something truly special with your loved ones.

Quick Benefits

• Innovative Fusion: Combines the classic flavors of chile rellenos and burritos for a unique and delicious handheld meal.
• Satisfying Comfort Food: A crispy pepper stuffed with melted cheese, seasoned rice, and a soft tortilla make for a comforting and hearty dish.
• Customizable: Easily adaptable with different cheese combinations, additional ingredients like roasted corn or black beans, and various pepper options for personal preference.
• Make-ahead Friendly: Components can be prepared in advance, with the option to reheat individual elements for later enjoyment while still maintaining great taste and texture.

Why You’ll Love This Cheesy Chile Relleno Burrito Recipe Recipe

• Innovative Fusion of Flavors: The combination of chile rellenos and burritos creates a unique and delicious handheld meal that marries the crispy pepper stuffed with melted cheese with seasoned rice in a soft tortilla.
• Engaging Story Behind the Recipe: The personal anecdotes shared in the context make the recipe relatable and add a touch of authenticity that can resonate with home cooks and food enthusiasts.
• Perfect for Weekend Indulgence: Ideal for a leisurely weekend lunch, these chile relleno burritos offer comfort food with a twist, making them a satisfying and flavorful option for a relaxed meal.
• Customizable and Versatile: The recipe allows for various modifications such as different cheese combinations, added ingredients like roasted corn kernels, or using alternate peppers like Anaheim chiles, providing room for creativity and personalization.
• Visual Appeal: Cutting the burritos in half reveals a visually appealing cross-section showcasing the golden pepper and gooey melted cheese, making it an appetizing and attractive dish to serve.
• Crave-Worthy Taste: The crispy coating, gooey melted cheese, and flavorful rice create a mouthwatering blend of textures and flavors that are sure to leave a lasting impression on anyone who tries this dish.
• Preparation Tips and Tricks: The detailed tips on proper technique, like achieving the right consistency for the egg batter, steaming the peppers correctly, and maintaining the oil temperature, ensure that even beginner cooks can successfully recreate this recipe with practice.
• Great for Hosting: These chile relleno burritos are a crowd-pleaser and can be a unique addition to any party or gathering, sparking conversations and impressing guests with their innovative concept and delicious taste.

Ingredients for Cheesy Chile Relleno Burrito Recipe

Chile Rellenos

• 3 large egg yolks
• Oil for deep frying
• 1 cup all-purpose flour, divided
• 8 oz block Monterey Jack cheese, sliced lengthwise into 4 pieces
• 3 large egg whites
• 4 fresh poblano chiles

Burrito Assembly

• 4 burrito-sized flour tortillas
• 2 cups cooked Mexican rice

How to Make Cheesy Chile Relleno Burrito Recipe

Step 1: Char the Poblanos

Char poblano chiles under broiler or gas flame, turning frequently until skin is charred. Place in sealed paper or plastic bag and steam for 15 minutes to loosen skin.

Step 2: Prepare the Chiles

Take the chiles out of the bag and peel off the blackened skin. Cut a 4-inch slit on one side of each poblano, remove seeds and membranes, then stuff each chile with Monterey Jack cheese.

Step 3: Make Egg Batter

1. Separate eggs into two bowls. Beat egg whites with 1 tablespoon flour until medium-stiff peaks form. In a separate bowl, beat egg yolks for 2 minutes until pale yellow. Carefully fold yolks into whites using a spatula to combine.

Step 4: Heat Oil

Heat 1.5 inches of oil in a cast iron pan or heavy pot to 350°F, using a thermometer to monitor the temperature.

Step 5: Bread and Fry

Dredge stuffed poblanos in remaining flour, then coat in egg batter. Fry in hot oil for about 3 minutes per side until golden brown. Drain on paper towel-lined plate.

Step 6: Warm Tortillas

Heat tortillas in a dry skillet or microwave until soft and pliable.

Step 7: Assemble Burritos

Spoon Mexican rice onto the center of each warm tortilla. Top with a fried chile relleno and more rice. Roll tightly, tucking in the sides.

Step 8: Cool and Serve

Allow burritos to cool for a minute or two before serving to prevent burning from hot cheese inside. Enjoy immediately while the chile relleno remains crispy.

Storage Tips

Once you have prepared your delicious Chile Relleno Burritos, it is best to enjoy them immediately while the coating is still crispy and the cheese is gooey. However, if you have leftovers, you can store them properly for later enjoyment. Fried peppers can be refrigerated for a couple of days and reheated in the oven to crisp them up again. The rice filling can be stored in the fridge for up to four days. If you need to reheat the whole burritos, wrap them in foil and warm them in a low oven, keeping in mind that the coating may not be as crispy as when freshly made.

For optimal taste and texture, consider storing the individual components separately if possible. This will help maintain the quality of each element until you are ready to assemble and enjoy the burritos. With a little care in storage and reheating, you can continue to savor the flavors of your Chile Relleno Burritos even after the initial serving, ensuring a tasty meal for days to come.

Ingredient Substitutions

For a milder option, you can substitute poblano chiles with Anaheim chiles which are typically less spicy. This swap will still provide a similar flavor profile for the chile relleno burrito. Additionally, you can experiment with different types of cheese to customize the dish to your liking. Try using pepper jack cheese for a spicier kick or a blend of cheddar and Monterey Jack for a richer taste.

If you prefer a gluten-free version of the chile relleno burrito, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. This substitution will allow you to enjoy the dish without gluten while still achieving a crispy coating for the peppers. Additionally, you can explore adding various ingredients to the rice mixture such as roasted corn kernels during corn season to introduce extra sweetness and texture to the burrito.

Serving Suggestions

To elevate the presentation of your chile relleno burritos, try serving them sliced diagonally on a platter with a drizzle of homemade salsa verde and a dollop of tangy sour cream on top. The vibrant colors and contrasting textures will make for a visually stunning dish that’s as delightful to look at as it is to eat. For a more indulgent twist, sprinkle some crumbled queso fresco or cotija cheese over the top before serving to add an extra layer of savory goodness.

For a fun and interactive serving suggestion, consider setting up a DIY chile relleno burrito bar at your next gathering. Arrange bowls of different toppings like diced tomatoes, sliced avocado, pickled jalapeños, and fresh cilantro alongside the burritos. Let your guests customize their burritos with their favorite fillings to create a personalized culinary experience that’s sure to impress. This interactive setup not only adds a playful element to your meal but also caters to different taste preferences, making it a hit with everyone at the table.

FAQs for Cheesy Chile Relleno Burrito Recipe

Can I use a different type of cheese for this chile relleno burrito?

Absolutely! Feel free to experiment with different types of cheese to suit your taste preferences. Pepper jack cheese can add more heat, while cheddar or a mix of cheeses can provide a deeper flavor profile.

How should I store leftover chile relleno burritos?

You can store leftover fried peppers in the fridge for a couple of days. Reheat them in the oven to crisp up again. The rice mixture can be refrigerated for up to four days. If you need to reheat whole burritos, wrap them in foil and warm in a low oven.

Can I make these chile relleno burritos ahead of time for a party?

While the individual components can be prepared ahead, these burritos are best enjoyed immediately after cooking when the coating is crispy and the cheese is gooey. If you need to prep in advance, store the components separately and assemble/warm them just before serving.

What are some variations I can try with this chile relleno burrito recipe?

You can customize this recipe by adding ingredients like roasted corn kernels to the rice for extra sweetness and texture. For breakfast versions, incorporate scrambled eggs into the rice mixture and serve with hot sauce. Additionally, you can experiment with different peppers such as Anaheim chiles for a milder option.

Conclusion

I hope you enjoy making and savoring this flavorful and innovative Chile Relleno Burrito recipe as much as I have. It truly combines the best of both worlds – the crispy, cheesy goodness of a chile relleno wrapped up in a convenient and hearty burrito. Don’t be discouraged by any initial mishaps; learning from mistakes is all part of the fun and journey in the kitchen.

Experiment with different cheeses, peppers, and additions to make this recipe your own. Whether you’re looking for a unique meal to impress your guests or a comforting treat for yourself, this Chile Relleno Burrito is sure to become a favorite in your home. So, roll up your sleeves, get creative, and enjoy the process of crafting these delicious burritos. Cheers to many more delicious kitchen adventures, starting with this delightful Chile Relleno Burrito!

Cheesy Chile Relleno Burrito Recipe

“Crave-worthy Chile Relleno Burrito: Crispy poblano peppers filled with melted cheese and Mexican rice, wrapped in a flour tortilla for the ultimate handheld comfort food.”

Print Recipe Pin Recipe

Prep Time30 Minutes

Cook Time25 Minutes

Total Time55 Minutes

CuisineMexican

Skill LevelEasy

Servings4 Servings (4 burritos)

Ingredients

Chile Rellenos

• 3 large egg yolks
• Oil for deep frying
• 1 cup all-purpose flour, divided
• 8 oz block Monterey Jack cheese, sliced lengthwise into 4 pieces
• 3 large egg whites
• 4 fresh poblano chiles

Burrito Assembly

• 4 burrito-sized flour tortillas
• 2 cups cooked Mexican rice

Instructions

1. Char the Poblanos: Char poblano chiles under broiler or gas flame, turning frequently until skin is charred. Place in sealed paper or plastic bag and steam for 15 minutes to loosen skin.
2. Prepare the Chiles: Take the chiles out of the bag and peel off the blackened skin. Cut a 4-inch slit on one side of each poblano, remove seeds and membranes, then stuff each chile with Monterey Jack cheese.
3. Make Egg Batter: 1. Separate eggs into two bowls. Beat egg whites with 1 tablespoon flour until medium-stiff peaks form. In a separate bowl, beat egg yolks for 2 minutes until pale yellow. Carefully fold yolks into whites using a spatula to combine.
4. Heat Oil: Heat 1.5 inches of oil in a cast iron pan or heavy pot to 350°F, using a thermometer to monitor the temperature.
5. Bread and Fry: Dredge stuffed poblanos in remaining flour, then coat in egg batter. Fry in hot oil for about 3 minutes per side until golden brown. Drain on paper towel-lined plate.
6. Warm Tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.
7. Assemble Burritos: Spoon Mexican rice onto the center of each warm tortilla. Top with a fried chile relleno and more rice. Roll tightly, tucking in the sides.
8. Cool and Serve: Allow burritos to cool for a minute or two before serving to prevent burning from hot cheese inside. Enjoy immediately while the chile relleno remains crispy.