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    Home » Recipes » Pork

    Chile Relleno Burrito

    This post may contain affiliate links.

    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.

    chile relleno burritos stacked
    This burrito is one of my favorites to make!
    Jump to Recipe Jump to Video Print Recipe

    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!

    green chile next to burrito
    Green Chiles are eaten year round here in NM!

    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 it and freeze it for later use!

    Here we eat green chile on almost everything! From cheeseburgers, stew, 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!
    • chile relleno burrito halves stacked on one another with green chiles in background

    Make sure to check out my other favorite southwest dishes like my southwest chicken and rice skillet, tacos al carbon, and my fajita tacos!

    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!
    • chiles before roasting
    • roasted green chile in in bowl with blackened skin
    • peeled green chiles
    • cheese cut into strips on plate
    • chile with top cut off
    • egg whites stiffly beaten
    • folding in egg yolks to egg whites
    • egg batter
    • coating chile in flour
    • diping chile in egg batter
    • golden chile relleno
    • adding carnitas to burrtio
    • adding chile relleno to buritto
    • adding guac to burrito
    • burrito before being rolled

    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.
    chile relleno burrito cut in half held in hand
    These burritos are so flavorful!!

    How to roll a burrito?


    1. Fold in the sides
    2. Bring the bottom of the tortilla up and over the filling
    3. Roll the burrito while continuing to tuck in the sides
    • foling in the sides of the tortilla
    • rolling a burrtio- folding bottom of tortilla over filing
    • rolling a burrito
    • a finished rolled burrito

    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!

    chile relleno burrito pinterest pin
    Don't forget to pin this recipe!

    Watch how to make this recipe!

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    chile relleno burrito featured image

    Chile Relleno Burrito

    Author: Lisa
    Chile Relleno Burrito, a burrito filled with a cheesy chile relleno, carnitas, and guacamole. This takes your burrito to the next level.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Course Main Course
    Cuisine American
    Servings 4

    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.
      Pouring broth over shredded pork
    • Preheat oven* broiler on high. Rinse and dry green chiles, place on a baking sheet, then pierce with a fork.*
      piercing a fresh green chile 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.
      roasted green chile in in bowl with blackened skin
    • Once both sides are roasted place peppers in cold water. Once cool, peel the skin off.
      peeled green chiles
    • 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.
      chile with top cut off
    • 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.
      egg whites stiffly beaten
    • Once you get stiff peaks fold in the egg yolks by hand with a rubber spatula.
      folding in egg yolks to egg whites
    • Heat lard in large pan over high heat util hot.
      coating chile in flour
    • 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.
      diping chile in egg batter
    • 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.
      golden chile relleno
    • Assemble your burrito by layering meat, a chile relleno, guacamole, onion, cilantro, and tomato, then rolling it up.
      burrito before being rolled
    • 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) *
      chile relleno burrito halves stacked on one another with green chiles in background

    Notes

    Tips and Tricks
    • *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.

    Nutrition

    Calories: 893kcalCarbohydrates: 60gProtein: 32gFat: 60gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 199mgSodium: 1267mgPotassium: 516mgFiber: 7gSugar: 22gVitamin A: 861IUVitamin C: 18mgCalcium: 339mgIron: 4mg
    Keyword chile relleno burrito
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

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