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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. 

Ingredients

For the chile relleno

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

for the burrito

  • 4 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
  • 1 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
Servings4
Calories Per Serving1360
Total Fat50g76%
Sugar7gN/A
Saturated22g100%
Cholesterol184mg61%
Protein88g100%
Carbs140g47%
Vitamin A172µg19%
Vitamin B125µg88%
Vitamin B62mg83%
Vitamin C55mg92%
Vitamin D0.5µg0.1%
Vitamin E2mg8%
Vitamin K18µg22%
Calcium618mg62%
Fiber20g79%
Folate (food)643µgN/A
Folate equivalent (total)726µg100%
Folic acid49µgN/A
Iron12mg64%
Magnesium294mg73%
Monounsaturated19gN/A
Niacin (B3)14mg72%
Phosphorus1195mg100%
Polyunsaturated4gN/A
Potassium2408mg69%
Riboflavin (B2)1mg74%
Sodium915mg38%
Thiamin (B1)1mg82%
Trans2gN/A
Zinc17mg100%