Chile Relleno Burrito, a burrito filled with a cheesy chile relleno, carnitas, and guacamole. This takes your burrito to the next level.
This post has been sponsored by The Fresh Chile Co. All opinions are mine alone.
Green Chile Season is in full swing here in New Mexico. You can’t go to the store without smelling it roasting and what an amazing smell that is!
If you aren’t in NM, you can still experience the amazing Hatch Green Chiles! The Fresh Chile Co ships 5, 10, and 25 lb boxes of fresh chile to you!
Get your box of Hatch Green Chiles today!
You can pick your heat level and if you sign up for their auto ship program you get 20% off your purchase!
They offer lots of other delicious red and green chile items too!
Once you get your fresh chiles, then you can roast it on your BBQ or in your oven, peel them and freeze them for later use! Check out how to roast green chiles here!
Here we eat green chile on almost everything! From green chile cheeseburgers, New Mexico green chile stew, green chile 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!
Chile Relleno Burrito Ingredients
- Chile Rellenos
- Hatch Green Chiles- from the Fresh Chile Co
- Monterey Jack Cheese- cut into strips
- Lard or Oil for frying
- Large Eggs
- Flour
For the Burritos
- Guacamole
- Meat- I LOVE using my carnitas meat in these burritos, but shredded chicken or even steak would be tasty.
- Veggies: Fresh chopped tomatoes, onion, and cilantro are always a must in these burritos!
Make sure to check out my other favorite southwest dishes like my southwest chicken and rice skillet, tacos al carbon, and my fajita tacos!
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How to make chile relleno burritos:
- Make the carnitas meat or prep whatever other meat you will be using
- Roast and peel green chiles, then stuff with strips of cheese
- Using a hand or stand mixer whisk the egg whites until you get stiff peaks
- Fold the egg yolks into the egg whites by hand
- Heat oil or lard in a large fry pan
- Coat the stuffed green chiles in flour, then dip in the egg mixture, then carefully place in hot oil
- Fry until golden brown on each side
- Assemble burrito with meat, a chile relleno, guacamole, and chopped tomato, onion, and cilantro.
- Roll and enjoy!
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!
Best Tips for the Best Burrito!
- 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 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 up 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 more like 10 burritos at a time since I have enough carnitas meat, tortillas, and lots of roasted chiles.
How to roll a burrito?
- Fold in the sides
- Bring the bottom of the tortilla up and over the filling
- Roll the burrito while continuing to tuck in the sides
You can get really creative with a chile relleno burrito.
Instead of adding carnitas, make a breakfast burrito with eggs, bacon, and a chille relleno. Or add rice and beans and leave the meat out!
Let me know how you customize your chile relleno burritos!
Video
Chile Relleno Burrito
Ingredients
- 4 hatch green chiles from the Fresh Chile Co*
- 4 oz Monterey Jack Cheese cut into strips
- ½ cup lard or oil for frying
- 3 large eggs whites and yolk separated
- ½ cup flour
- 1 cup Guacamole
- 2 cups Carnitas Meat optional
- ½ medium Tomato diced
- 1 small Onion diced
- ¼ cup Cilantro chopped
- 4 large Flour Tortillas
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 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 large pan over high heat util 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 stem out so they don’t explode.
- For more green chile roasting, peeling and freezing tips go here!
- *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 up 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 more like 10 burritos at a time since I have enough carnitas meat, tortillas, and lots of roasted chiles.
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