This Chile Relleno Burrito combines the cheesy, roasted goodness of a classic chile relleno with all the hearty satisfaction of a loaded burrito. Wrapped in a warm tortilla with carnitas, guacamole, and lots of cheesy goodness, it’s a bold, comforting dish that’s pure Mexican fusion perfection.
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Here we eat green chile on almost everything! From green chile cheeseburgers, New Mexico green chile stew, sour cream chicken enchiladas, and there is even a local place that serves in on ice cream, you could say we are a little crazy about our green chile!
Why This Recipe Works:
- Best of Both Worlds: Combines the crispy, cheesy chile relleno with burrito fillings for a satisfying, flavor-packed meal.
- Customizable: Add rice, beans, meat, or sauce to make it your own.
- Great for Leftovers: Perfect way to repurpose leftover chile rellenos into something new and hearty.
- Comfort Food Classic: Melty cheese, roasted peppers, and warm tortillas make this burrito an irresistible comfort dish.
Chile Relleno Burrito Ingredients
- Chile Rellenos- This recipe teaches you how to make chille relleno but if you have a favorite brand/recipe you can use those too!
- Large Green Chiles or Poblanos for the Chile Rellenos
- Monterey Jack Cheese cut into strips for easy stuffing and incredibly melted goodness!
Extras For the Burritos
- Meat- I LOVE using my carnitas tacos meat in these burritos, but shredded chicken or even steak would be tasty.
- Veggies: Fresh Pico de Gallo and some Avocado or Guacamole are always a must in these burritos!
Substitutions and Variations
Pepper: Use a Poblano or Anaheim pepper if you don't have Green Chiles available. Regardless of which pepper you use, you will still need to roast and peel them.
Meat: Add shredded chicken, beef, or chopped steak instead of carnitas.
Breakfast: Make a breakfast burrito with eggs, bacon, and add a chille relleno for a fun breakfast spin!
Add Ins: Add rice and beans for a fully loaded burrito!
Make sure to check out my other favorite southwest dishes like my southwest chicken and rice skillet, potato tacos, tacos al carbon, roasted tomatillo salsa, and my Mexican Street Tacos!
How to Make Chile Relleno Burritos:
- Step 1: Make the carnitas meat or prep whatever other meat you will be using.
- Step 2: Roast and peel green chiles, then stuff with strips of cheese.
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- Step 3: Using a hand or stand mixer, whisk the egg whites until you get stiff peaks, then fold the egg yolks into the egg whites by hand.
- Step 4: Coat the stuffed green chiles in flour, then dip in the egg mixture, then carefully place in hot oil.
- Step 5: Fry until golden brown on each side.
- Step 6: Assemble burrito with meat, a chile relleno, guacamole, and pico de gallo. Roll and enjoy!
Expert Tips
- Sometimes peeling the chiles causes the pepper to tear, if that’s the case, just use that as your hole to put cheese in.
- Once I roll the burritos, I like to quickly brown each side in a fry pan with a little oil. Adds a nice crunch to every bite!
- If you aren’t eating the burritos right away, I like to leave the burritos unbrowned, then brown them right before I am ready to eat them. That way, it heats the burrito and crisps it at the same time.
- Normally, I make a large batch of about 10 burritos at a time since I have enough carnitas meat, tortillas, and lots of roasted chiles.
Frequently Asked Questions
Store any leftover burritos in an air-tight container in the fridge for up to 4-5 days. Or wrap in foil and place in a freezer-safe bag and freeze for up to 3 months.
Fold in the sides of the tortilla, bring the bottom of the tortilla up and over the filling, then roll the burrito while continuing to tuck in the sides.
More Related Recipes
If you like this recipe, make sure not to miss all my favorite Cinco De Mayo Recipes like these Fajita Tacos, Tri-Tip Tacos, Breakfast Tacos, Red Enchilada Sauce, and these tasty Sour Cream Chicken Enchiladas!
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Video
Chile Relleno Burrito
Ingredients
Instructions
- Make the carnitas ahead of time for easy cooking. If you aren’t using carnitas, I recommend adding a different meat, like shredded chicken or rice, to the burrito.
- Preheat oven* broiler on high. Rinse and dry green chiles, place on a baking sheet, then pierce with a fork.*
- On a rack nearest the broiler, place the baking sheet with the chiles. Allow them to roast for ~5 minutes. They should turn mostly dark brown with some black. Then flip and roast again.
- Once both sides are roasted, place peppers in cold water. Once cool, peel the skin off.
- Cut a slit on the peppers, either down the side or across the top*. If you leave the stem on, just know you will need to cut it off once you assemble your burrito.
- Stuff each pepper with strips of cheese.
- In a medium-sized bowl, whisk egg whites until stiff peaks form- 3-5 minutes. It’s easiest to use a stand or hand mixer.
- Once you get stiff peaks, fold in the egg yolks by hand with a rubber spatula.
- Heat lard in a large pan over high heat until hot.
- While lard/oil is heating, get your dipping station ready. I like to put flour in a shallow dish or plate, and then have the egg mixture in a bowl next to it. Then I can quickly move from one to the other and then lay them into the hot pan.
- Dip the stuffed chile in flour, then the egg batter. Then place coated chile in hot lard. Fry on each side until golden brown- about 2-3 minutes.
- Assemble your burrito by layering meat, a chile relleno, guacamole, onion, cilantro, and tomato, then rolling it up.
- You can then either brown each side of the burrito for a nice crisp outside or eat as is. To brown simply heat a pan with a little oil over medium heat, then brown each side of the burrito (30 seconds-1 min) *
Notes
- *You can get a 5, 10, or 25lb box of fresh hatch green chile from the Fresh Chile Co. I recommend roasting all of them at once or in as few batches as possible. That way, you get all the chile processing done and you can pick the best chiles that didn’t tear for rellenos!
- *You can also roast chiles on a grill!
- *Piercing the chiles with a fork lets the stems out so they don’t explode.
- *Sometimes peeling the chiles causes the pepper to tear; if that’s the case, just use that as your hole to put cheese in.
- *If you aren’t eating this right away, I like to leave the burritos unbrowned, then brown them right before I am ready to eat them. That way, it heats the burrito and crisps it at the same time.
- Store any leftover burritos in an air-tight container in the fridge for up to 4-5 days.
- Normally, I make a large batch of about 10 burritos at a time since I have enough carnitas meat, tortillas, and lots of roasted chiles.
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