I like this recipe because it delivers bold flavor and texture without feeling complicated once I break it into steps. I enjoy how the poblano peppers stay vibrant and flavorful, and I really appreciate how customizable the burritos are depending on what filling I choose. This always feels like a restaurant-quality dish that I can confidently make at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chile Relleno 4 large poblano peppers approximately 4 ounces each 8 ounces Monterey jack cheese cut into 1-ounce strips 1 cup all-purpose flour 3 large eggs neutral oil avocado oil, olive oil, etc.
For the Guacamole 2 large avocados pit removed, skin removed ½ tablespoon freshly squeezed lime juice juice from approximately half of one lime salt to taste
For the Burritos 4 10-inch or 12-inch flour tortillas ½ cup pico de gallo 2 cups cooked, shredded carnitas or cooked, shredded chicken
Directions
I begin by preheating the broiler to high and lining a baking sheet with foil. I roast the poblano peppers under the broiler until they’re charred on all sides, flipping once. I immediately transfer them to an ice bath so they cool quickly, then peel off the skins, remove the stems, and scrape out the seeds.
I stuff each pepper with Monterey jack cheese and set them aside. I heat about an inch of neutral oil in a large skillet over medium-high heat. While the oil heats, I separate the eggs and beat the whites until stiff peaks form, then gently mix in the yolks.
I dredge each stuffed pepper in flour, dip it into the egg mixture, and carefully fry it in the hot oil until golden brown on all sides. I place the fried peppers on a wire rack to drain and cool slightly.
For the guacamole, I mash the avocados with lime juice and salt until I reach my desired texture. To assemble the burritos, I spread guacamole down the center of each tortilla, then layer on pico de gallo, shredded meat, and one fried poblano pepper. I fold and roll each tortilla tightly, seam-side down, and serve them warm.
Servings and Timing
I get 4 burritos from this recipe. Prep time takes about 15 minutes, cooking time is around 30 minutes, and the total time comes to roughly 45 minutes.
Variations
I sometimes replace the carnitas with black beans or refried beans for a vegetarian version. I like using pepper jack cheese when I want extra heat. For a dairy-free or vegan option, I swap in plant-based cheese and omit the meat entirely.
Storage/Reheating
I store leftover components separately in airtight containers in the refrigerator for up to three days. When reheating, I warm the fried peppers in the oven to keep them crisp and assemble fresh burritos just before serving.
FAQs
Can I roast the peppers ahead of time?
I often roast and peel the peppers a day ahead to save time.
What if I can’t get all the skin off?
I remove as much as possible, but small bits won’t affect the flavor much.
How do I know the oil is hot enough?
I test it by dipping a wooden spoon handle into the oil and watching for steady bubbling.
Can I bake the peppers instead of frying?
I’ve tried baking them, but frying gives the best texture.
Are poblano peppers very spicy?
I find poblanos mild with just a gentle warmth.
Can I use corn tortillas?
I prefer flour tortillas since they’re more flexible for rolling.
What meat works best in these burritos?
I like carnitas most, but shredded chicken works great too.
Can I make this gluten-free?
I use gluten-free flour and tortillas when needed.
What toppings go well with these burritos?
I like sour cream, extra pico de gallo, or a drizzle of salsa verde.
Can I freeze the fried peppers?
I don’t recommend freezing them because the texture softens too much.
Conclusion
I think these chile relleno burritos are an incredible way to turn a classic dish into a bold, filling meal. The combination of crispy peppers, melted cheese, fresh guacamole, and hearty fillings makes this a recipe I come back to whenever I want something comforting and unforgettable.
A hearty chile relleno burrito featuring crispy, cheese-stuffed poblano peppers wrapped in a warm flour tortilla with guacamole, pico de gallo, and savory shredded meat.
Ingredients
4 large poblano peppers (about 4 oz each)
8 oz Monterey Jack cheese, cut into 1-oz strips
1 cup all-purpose flour
3 large eggs
Neutral oil (avocado oil, olive oil, etc.), for frying
2 large avocados, peeled and pitted
1/2 tbsp fresh lime juice
Salt, to taste
4 large flour tortillas (10–12 inch)
1/2 cup pico de gallo
2 cups cooked, shredded carnitas or shredded chicken
Instructions
Preheat broiler to high and line a baking sheet with foil.
Roast poblano peppers under the broiler, turning once, until charred on all sides.
Transfer peppers to an ice bath, then peel skins, remove stems, and scrape out seeds.
Stuff each pepper with Monterey Jack cheese and set aside.
Heat about 1 inch of oil in a large skillet over medium-high heat.
Separate eggs; beat whites until stiff peaks form, then gently fold in yolks.
Dredge stuffed peppers in flour, dip into egg batter, and fry until golden on all sides.
Drain fried peppers on a wire rack.
Mash avocados with lime juice and salt to make guacamole.
Spread guacamole down the center of each tortilla.
Top with pico de gallo, shredded meat, and one fried poblano pepper.
Roll tortillas tightly into burritos and serve warm.
Notes
Peppers can be roasted and peeled a day in advance.
Use pepper jack cheese for extra heat.
Vegetarian version works well with beans instead of meat.
Warm tortillas before assembling for easier rolling.
