Chile Relleno Burritos wrap a freshly fried, cheese-filled poblano and warm Mexican rice inside a soft flour tortilla. Each pepper is charred and peeled, filled with Monterey Jack, coated in a light egg batter, and fried before the burrito is assembled.
The recipe makes exactly four burritos. Preparation takes 30 minutes, cooking takes 25 minutes, and the listed total is 55 minutes. Preserving the steaming, battering, and 350°F frying stages gives the peppers their tender interior and delicate golden shell.
Chile Relleno Burrito Ingredients
Prepare exactly 4 large poblano peppers and one 8-ounce block Monterey Jack cheese, sliced lengthwise into exactly 4 pieces. Separate 3 eggs into 3 whites and 3 yolks. Measure 1 cup all-purpose flour, divided, plus neutral oil for frying.
For assembly, have 2 cups cooked Mexican rice and exactly 4 large burrito-size flour tortillas ready. No additional filling is required.
If you enjoy this recipe, you may also like BBQ Chicken Pizza.
How to Make Chile Relleno Burritos
- Char all 4 poblanos on every side. Place them in a bag, close it, and steam for 15 minutes.
- Peel the peppers, cut a 4-inch slit in each, remove the seeds, and insert one lengthwise cheese piece.
- Beat 3 egg whites with 1 tablespoon of the flour to medium-stiff peaks. Beat the 3 yolks separately for 2 minutes, then fold them into the whites.
- Heat 1½ inches frying oil to 350°F. Coat each stuffed pepper in the remaining flour, cover with batter, and fry for 3 minutes per side.
- Warm four tortillas. Layer rice, one relleno, and more rice in each; roll into four burritos and cool for 1–2 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Char All Four Poblanos
Steam for Fifteen Minutes
Peel, Slit, and Remove Seeds
Fill with Monterey Jack
Whip a Light Egg Batter
Heat the Oil to 350°F
Flour and Batter Each Pepper
Fry Three Minutes per Side
Layer Rice Around the Relleno
Roll Four Secure Burritos
Avoid Common Relleno Problems
Conclusion
Char four poblanos, bag them, and steam 15 minutes. Peel, cut a 4-inch slit in each, remove seeds, and fill each with one of four lengthwise Monterey Jack pieces. Beat three whites with 1 tablespoon flour to medium-stiff peaks; beat three yolks 2 minutes and fold them in. Coat the peppers with the remaining flour and batter, then fry in 1½ inches of 350°F oil for 3 minutes per side. Layer 2 cups Mexican rice and one relleno in each of four warm tortillas, roll, and cool 1–2 minutes.
Frequently Asked Questions
- → How long should the charred poblanos steam?
Seal them in a bag for the full 15 minutes before peeling.
- → How hot should the frying oil be?
Heat 1½ inches of neutral oil to 350°F and maintain that temperature while frying.
- → How many burritos does this recipe make?
It makes exactly four burritos, each containing one cheese-filled chile relleno.
- → How is the cup of flour divided?
Beat 1 tablespoon into the egg whites and use the remaining flour to coat the stuffed peppers.