Chile Relleno Burrito Recipe

Staff Writer
Chile Relleno Burrito Recipe

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
1360
Calories Per Serving
Deliver Ingredients

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.  

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.

Nutritional Facts

Total Fat
50g
76%
Sugar
7g
N/A
Saturated Fat
22g
100%
Cholesterol
184mg
61%
Protein
88g
100%
Carbs
140g
47%
Vitamin A
172µg
19%
Vitamin B12
5µg
88%
Vitamin B6
2mg
83%
Vitamin C
55mg
92%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
8%
Vitamin K
18µg
22%
Calcium
618mg
62%
Fiber
20g
79%
Folate (food)
643µg
N/A
Folate equivalent (total)
726µg
100%
Folic acid
49µg
N/A
Iron
12mg
64%
Magnesium
294mg
73%
Monounsaturated
19g
N/A
Niacin (B3)
14mg
72%
Phosphorus
1195mg
100%
Polyunsaturated
4g
N/A
Potassium
2408mg
69%
Riboflavin (B2)
1mg
74%
Sodium
915mg
38%
Thiamin (B1)
1mg
82%
Trans
2g
N/A
Zinc
17mg
100%

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