Chile Relleno Burrito (Print Version)
# Ingredients:
→ Chile Rellenos
01 -
4 fresh poblano chiles
02 -
8 oz block Monterey Jack cheese, sliced lengthwise into 4 pieces
03 -
3 large egg whites
04 -
3 large egg yolks
05 -
1 cup all-purpose flour, divided
06 -
Oil for deep frying
→ Burrito Assembly
07 -
2 cups cooked Mexican rice
08 -
4 burrito-sized flour tortillas
# Instructions:
01 -
Blacken the poblano chiles all over using a broiler or gas flame, turning frequently until the skin is completely charred. Place the charred chiles in a paper bag or sealed plastic bag and let steam for 15 minutes to loosen the skin.
02 -
Remove chiles from the bag and gently peel away the blackened skin. Make a 4-inch slit along one side of each poblano and carefully remove seeds and membranes. Stuff each chile with a piece of Monterey Jack cheese and set aside.
03 -
Separate eggs into two bowls. Beat egg whites with 1 tablespoon flour until medium-stiff peaks form. In another bowl, beat egg yolks for 2 minutes until pale yellow. Gently fold yolks into whites using a spatula, being careful not to deflate the air.
04 -
Heat about 1.5 inches of oil in a cast iron pan or heavy pot to 350°F. Use a thermometer to maintain proper temperature.
05 -
Place remaining flour on a plate. Gently dredge each stuffed poblano in flour, then carefully coat in the egg batter. Fry in hot oil for about 3 minutes per side until golden brown all over. Remove to paper towel-lined plate to drain.
06 -
Warm tortillas in a dry skillet or microwave until pliable and easy to work with.
07 -
Place some Mexican rice in the center of each warm tortilla. Add one fried chile relleno, then more rice on top. Roll up tightly, tucking in the sides as you go.
08 -
Let burritos cool for a minute or two before eating - the cheese inside will be very hot! Serve immediately while the chile relleno is still crispy.
# Notes:
01 -
The key to good chile rellenos is properly charring and peeling the poblanos
02 -
Don't overmix the egg batter - you want to keep it light and airy
03 -
Make sure oil temperature stays at 350°F for best results