Introduction
If you love the comforting flavors of Mexican cuisine, then Cheesy Chile Relleno Burritos are about to become your new favorite! This recipe combines classic chile rellenos—roasted poblano peppers stuffed with gooey cheese, coated in a light egg batter, and fried until golden—with hearty burrito fillings like rice, beans, sour cream, and fresh salsa. Wrapped in a warm flour tortilla, every bite is cheesy, smoky, and satisfying. While chile rellenos are traditionally enjoyed on their own, turning them into burritos makes them a complete meal that’s both indulgent and portable. Perfect for family dinners, weekend gatherings, or even meal prep, these burritos are a true flavor-packed treat.
Why You’ll Love This Recipe
🌶️ Bold Mexican flavors – roasted poblanos, spicy salsa, and creamy cheese.
🧀 Cheesy and comforting – melty Oaxaca cheese makes every bite irresistible.
🌯 Perfect all-in-one meal – protein, veggies, beans, and rice wrapped up.
👩🍳 Customizable – make them mild or spicy, vegetarian or meaty.
🍴 Restaurant-quality at home – no need for takeout when you can make these!
Ingredients
For the Chiles Rellenos:
6 large poblano peppers
2 cups Oaxaca cheese (shredded; or substitute mozzarella)
½ medium onion, finely chopped
1 serrano pepper, diced (optional for extra heat)
2 Roma tomatoes, diced (optional, for stuffing)
6 eggs (room temperature, separated yolks and whites)
3 Tbsp all-purpose flour (plus extra for dusting peppers)
1 tsp salt
Oil for frying
For the Salsa:
4 Roma tomatoes
10 chile de árbol peppers (dried)
3 serrano chiles
1 small piece onion
1 garlic clove
Pinch of oregano
¼ cup water
Salt, to taste
For the Burritos:
6 large flour tortillas (homemade or store-bought)
2 cups refried beans (homemade or canned)
1 cup Mexican rice
½ cup sour cream
Extra shredded cheese (optional)
Step-by-Step Instructions
Step 1: Roast the Poblanos
Place poblano peppers directly over a gas flame or on a hot griddle.
Roast until skins are charred and blistered, turning often.
Transfer roasted peppers to a sealed plastic bag, cover, and let them “sweat” for 10 minutes.
Peel off the charred skins carefully, making sure not to tear the peppers.
Step 2: Prepare the Salsa
In a saucepan, boil tomatoes, chile de árbol, and serrano peppers until softened.
Transfer to a blender with onion, garlic, oregano, water, and salt.
Blend until smooth. Taste and adjust seasoning. Set aside.
Step 3: Stuff the Chiles
Cut a small slit in each poblano and gently remove seeds.
Stuff each chile with shredded Oaxaca cheese, onion, serrano, and tomato mixture.
Press filling inside gently and close slit as much as possible.
Step 4: Batter and Fry the Chiles
Roll stuffed chiles lightly in flour to help the batter stick.
Beat egg whites until stiff peaks form.
Gently fold in yolks, flour, and salt.
Heat oil in a skillet over medium heat.
Dip each chile in batter, coat evenly, and fry until golden on both sides (about 2–3 minutes per side).
Drain on paper towels.
Step 5: Assemble the Burritos
Warm tortillas on a skillet or comal.
Spread a layer of refried beans off-center, then add Mexican rice.
Place one chile relleno on top, remove stem, and drizzle with sour cream.
Roll burrito tightly, tucking sides as you go.
Toast burrito seam-side down on the skillet for 2–3 minutes until golden.
Expert Tips & Variations
🌱 Vegetarian twist: Skip the egg batter and bake the stuffed poblanos instead.
🌯 Make it meaty: Add shredded chicken, beef, or chorizo to the burrito.
🔥 Adjust heat: Use fewer serranos for a mild version, or add jalapeños for extra spice.
🧀 Cheese options: Substitute Oaxaca with mozzarella, Monterey Jack, or even cheddar.
🍅 Fresh toppings: Add pico de gallo, guacamole, or extra salsa before rolling.
Important Notes
Do not overstuff the peppers; they may tear during frying.
Make sure egg whites are whipped until stiff peaks form—this keeps the batter fluffy.
Always let the peppers “sweat” in a bag after roasting; it makes peeling easier.
Toasting burritos at the end prevents sogginess and locks in flavor.
Nutritional Information (per burrito, approx.)
Calories: 520
Protein: 20g
Fat: 26g
Carbohydrates: 48g
Fiber: 8g
Sodium: 780mg
(Values will vary based on ingredients and portion sizes.)
Frequently Asked Questions
- Can I make chile relleno burritos ahead of time?
Yes! You can prepare the chiles and store them in the fridge. Assemble burritos just before serving to avoid sogginess. - What tortillas work best?
Large flour tortillas are ideal because they’re flexible and hold the fillings without tearing. - Can I bake instead of frying the chiles?
Absolutely! Place battered chiles on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) until golden. - How do I reheat leftover burritos?
Reheat in a skillet or oven for best results. Avoid microwaving, as it may make them soggy. - What can I serve with chile relleno burritos?
They pair wonderfully with Mexican rice, guacamole, fresh salsa, or a side salad.