Chile Relleno Burrito

5 from 1 vote

This Chile Relleno Burrito is a cheesy, flavorful fusion of two Mexican favorites—perfectly comforting and packed with bold flavor.

Prep Time15

Cook Time10

Course: Main Course

Cuisine: American

Servings:

Calories: 893kcal

Author: Lisa Killian

Ingredients

4 hatch green chiles
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 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) *

Video

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 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.

Nutrition