Chile Relleno Burrito Recipe

Chile Relleno Burrito Recipe
Staff Writer

A popular burrito style stuffed with specially prepared poblano peppers. Here's a recipe inspired by the traditional chile relleno burrito to get you started making your own at home. 

4
Servings
913
Calories Per Serving
Deliver Ingredients

Ingredients

For the chile relleno

  • poblano chiles
  • egg whites, chilled
  • 1/4  Cup  flour, for covering the chiles
  • 1  Cup  queso fresco cheese, sliced

for the burrito

  • flour tortillas
  • 16  Ounces  (one can) of pinto beans, cooked
  • 1  Cup  Spanish rice, boiled
  • 2  Cups  skirt steak, cooked
  • 1  Cup  shredded jack or queso fresco cheese
  • medium sized onion, finely chopped

Directions

For the chile relleno

Preheat the oven to 350°.

Whisk together the egg whites and place in the refrigerator to chill.

On a grill, roast the chiles for ten minutes or until soft, but not charred.

Making a slice down the middle of the chile, carefully remove the seeds. Stuff the empty chile with the sliced queso fresco.

On a clean surface, roll the chiles in flour until they are covered.

Dip the chiles in the chilled egg batter, and carefully place chiles in the oven on an oiled pan.

Cook for ten minutes, until the outside is crispy.

for the burrito

Place tortillas, wrapped in foil, in an oven preheated to 350°.

Meanwhile, sauté onions in cooking oil in a medium-sized saucepan until translucent. Stir in pinto beans and cook until desired it reaches the desired temperature.

Remove tortillas from the oven. Portion the beans, steak, cheese, guacamole, sour cream, and salsa evenly in the center of each tortilla.

To assemble, first fold one half of the tortilla over the filling. Take the adjacent sides and fold them over the first fold. Holding the three folded sides taught, and wrap the fourth corner tightly over the other three.  

Nutritional Facts

Total Fat
41g
59%
Sugar
3g
3%
Saturated Fat
18g
75%
Cholesterol
161mg
54%
Carbohydrate, by difference
76g
58%
Protein
62g
100%
Vitamin A, RAE
231µg
33%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
631mg
63%
Choline, total
113mg
27%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
2µg
0%
Folate, total
218µg
55%
Iron, Fe
6mg
33%
Magnesium, Mg
184mg
58%
Manganese, Mn
4mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
919mg
100%
Riboflavin
1mg
91%
Selenium, Se
68µg
100%
Sodium, Na
818mg
55%
Vitamin D (D2 + D3)
3µg
20%
Water
189g
7%
Zinc, Zn
13mg
100%

Chile Relleno Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chile Relleno Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.