Cheesy chile relleno burrito recipe - Main course

Author: Jeffrey Filer  

Chile Relleno Burrito, a burrito filled with a cheesy chile relleno, carnitas, and guacamole. If you love Chile Rellenos but not all the work you are going to love my skillet Chile Relleno Dip.

Chile Relleno Burrito

Chile Relleno Burrito, a burrito filled with a cheesy chile relleno, carnitas, and guacamole. This takes your burrito to the next level.
Provided by: Lisa
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11

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

Nutrition:

• Calories: 893 kcal
• Carbohydrate: 60 g
• Protein: 32 g
• Fat: 60 g
• Saturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 199 mg
• Sodium: 1267 mg
• Fiber: 7 g
• Sugar: 22 g
• Unsaturated Fat: 39 g
• Serving Size: 1 serving

How to cook:

1. Meat
2. 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.
3. Wash
4. Preheat oven* broiler on high. Rinse and dry green chiles, place on a baking sheet, then pierce with a fork.*
5. Roast
6. 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.
7. Peel
8. Once both sides are roasted place peppers in cold water. Once cool, peel the skin off.
9. 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.
10. Fill
11. Stuff each pepper with strips of cheese.
12. Whisk
13. 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.
14. Fold
15. Once you get stiff peaks fold in the egg yolks by hand with a rubber spatula.
16. Heat lard in large pan over high heat util hot.
17. Prep
18. 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.
19. Fry
20. 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.
21. Assemble your burrito by layering meat, a chile relleno, guacamole, onion, cilantro, and tomato, then rolling it up.
22. Enjoy
23. 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: Chile Relleno Burrito, Chile Relleno Burrito: A huge burrito stuffed with an entire chile relleno! Cheese, eggs, potatoes, and avocado. A Tex-Mex masterpiece!

Tags:

cheesy chile relleno burrito recipe

THE CHILE RELLENO BURRITOOMG!

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Chile Relleno Burritos

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And I will be putting it in a burrito, this is my family's favorite way to enjoy it! If you are from
Duration: 9:41

Chili Relleno Burrito

A huge burrito stuffed with an entire chile relleno! Cheese, eggs, potatoes, and avocado. A Tex-Mex masterpiece!
Provided by: Nick
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Tex-Mex
Number of ingredients: 11

Ingredients:

• 4 large flour tortillas
• 4 poblano peppers, roasted
• 4 ounces cheese, shredded
• 4 large eggs, scrambled
• 1 large potato, cubed and sauteed
• Olive oil
• Red onion, sliced thin
• 1 avocado
• Cilantro
• Pinch of salt and pepper
• Hot sauce

Nutrition:

• Serving Size: 1 burrito
• Calories: 480 calories
• Fat: 27g
• Sugar: 6g
• Protein: 19.6g
• Carbohydrate: 41g

How to cook:

1. 1) Roast poblano peppers either on a very hot grill or in a 450 degree F. oven. Rotate every few minutes until peppers are completely charred.
2. 2) Add peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes. Then rub off skin of peppers, cut off stems, slice down one side of pepper and remove seeds.
3. 3) Peel and cube potatoes and cook in a little olive oil until browned. Season with salt and pepper. Scramble eggs over medium-low heat until they are just cooked.
4. 4) Spread 1/4 of an avocado on each tortilla and place a peeled and seeded roasted poblano on the avocado.
5. 5) Sprinkle the pepper with cheese and (optionally) microwave for 20 seconds on high to melt cheese.
6. 6) Add eggs, potatoes, red onion, cilantro, and any other fillings you want.
7. 7) Fold the tortilla ends over and roll burrito in the same direction as the pepper.
8. 8) Wrap burrito in foil and/or serve with salsa, sour cream, and hot sauce.

Notes: Cheesy Chile Rellenos Casserole & Quick Recipe, 1 tbsp (15 mL) margarine or butter · 1 cup (250 mL) chopped onions · 2 cans Old El Paso* Chopped Green Chiles, drained · 1 1/2 cups (375 mL) shredded Cheddar

Chile Relleno Dip Skillet

If you love Chile Rellenos but not all the work you are going to love my skillet Chile Relleno Dip. Perfect for tailgating this month all the way through Superbowl!
Provided by: Jennifer
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

• 4 ounces green chiles (chopped)
• 1 tablespoon Southwest Seasoning (or taco seasoning)
• 16 ounces cream cheese (softened)
• 3 cups Mexican cheese (shredded)
• 2 poblano peppers (roasted, peeled, and seeded)
• 1/2 cup green enchilada sauce

Nutrition:

• Calories: 364 calories
• Carbohydrate: 7 grams carbohydrates
• Cholesterol: 97 milligrams cholesterol
• Fat: 32 grams fat
• Fiber: 1 grams fiber
• Protein: 14 grams protein
• Saturated Fat: 19 grams saturated fat
• Serving Size: 1 serving
• Sodium: 981 milligrams sodium
• Sugar: 4 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 10 grams unsaturated fat

How to cook:

1. Roast in the oven at 400F or on the grill until the skins start to turn a black or charred color.
2. Cool then peel and remove seeds and stems.
3. Chop and set aside or store for later.
4. Preheat oven to 350F.
5. Cream together cream cheese, seasoning, green chiles, enchilada sauce, and 1 cup of the shredded cheese.
6. Hand mix in the poblano peppers.
7. Spread in a 10-inch skillet.
8. Top with remaining 2 cups of shredded cheese.
9. Bake for 15 minutes or until the edges are bubbling and the cheese is melted and turning a golden brown.
10. Remove from the oven and let cool for 5 minutes.
11. Serve with chips!

Notes: Chile Relleno Burrito, Chile Relleno Burrito · Hatch Green Chiles from the Fresh Chile Co · Monterey Jack Cheese, cut into strips · Lard or Oil for frying · 3 large eggs