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.
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.
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.