Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 620
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 185 mg
