Chile Relleno Burrito
One unquestionable rule of cooking is that it’s always a good idea to stuff things with other things. It’s why I have a whole category called Stuffing Stuff.
One specific fast food company is especially good at this when it comes to Tex-Mex stuff. They put tacos inside of tacos and all kinds of weird stuff.
But they’ve never done this. I’ve been on a big burrito kick lately and I thought it just might work out to line a tortilla with a roasted pepper and then stuff it and roll it up. Kind of like a chile relleno, but in burrito form.
Of course, it worked like a freakin’ charm. I used some scrambled eggs and cheese to make mine more of a breakfast chile relleno burrito but you could stuff it with anything really.
Chili Relleno Burrito
Yield: 2 burritos
2 large flour tortillas
2 poblano peppers, roasted
4 ounces pepper jack cheese, shredded
3 large eggs, scrambled
Veggies: grape tomatoes, onions, garlic, etc.
Pinch of salt and pepper
Crumbled meat is also an option
1) Roast poblano peppers either on a very hot grill or, even better, on your gas stove. Rotate every few minutes until peppers are completely charred.
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) Cook eggs or any other fillings you want.
4) Add a bit of shredded cheese to a tortilla.
5) Lay on one pepper (use big tortillas).
6) Add some filling and more cheese.
7) Roll burrito in the same direction as the pepper. You want to make it whole again basically.
8) Bake burritos at 350 degrees for 15 minutes.
9) Serve with salsa, sour cream, hot sauce, and/or guacamole.
Roasting the Peppers
Even though I have a grill now, I still like to roast my peppers directly on my gas stove. It just crank up a burner to HI and set them right on the burner. After a few minutes of turning they are nice and charred. Note that if you have an electric stove, you can’t do this.
When the peppers come off the burner, add them to a bowl and cover them with plastic wrap for about 10 minutes. This will let them steam and make them easier to peel.
After a few minutes, you should be able to take each pepper and peel or rub off most of the skin. It’s okay if there are some skin still on them. Then cut off the stems and cut down one side of the pepper to make them lay flat. Scrap out any seeds as well.
As I said, I kept my version for this post pretty simple because I was more concerned with the process than the fillings.
I just mixed up some scrambled eggs with a few grape tomatoes.
Cheese isn’t really optional in my opinion. I like pepper jack because it’s a bit spicy.
Assuming you want to copycat me though, just quarter your tomatoes and cook them in a tiny amount of olive oil until they are hot and starting to break down.
Then I added a few eggs and turned my heat down to low to slowly cook the eggs so they stay nice and fluffy.
Anytime you’re filling something with scrambled eggs and baking it again, it’s always a good idea to slightly under-cook the eggs. In this case, I knew they would finish cooking completely and firm up in the oven later so I pulled them off the heat when they were still pretty soft.
Making the Burrito
This is a pretty straightforward process, but it does require that you have some pretty large tortillas. The small ones just won’t work.
I like to start with a bit of cheese on the tortilla with makes the pepper stick to it nicely. Then add an entire pepper to the tortilla.
Then scoop in a good amount of whatever filling you’re using. I’d guess 1/2 Cup to 2/3 Cup is a good amount depending on your tortilla size and your rolling abilities.
I also added another handful of cheese on top of my eggs as well.
The important part when rolling this guy up is to make the pepper whole again, if that makes sense.
So you basically want the seam that you cut open to match up again. To make sure my filling stayed mostly in the burrito, I tucked the ends over, said a quick prayer, and rolled.
It was a bit awkward, but I got it done. The second one was a lot easier once I had one under my belt.
Baking the Burritos
You could eat them just like this, but I recommend baking them at 350 degrees for about 15 minutes. Just be sure to bake them seam side down on the burritos so they don’t open up in the oven. This quick bake will crisp up the tortilla a bit, finish cooking the eggs, melt the cheese, and just do all kinds of good things.
Then serve them up!
As with any burrito you could serve these guys with salsa, sour cream, guacamole, hot sauce… you get the idea.
I thought these were really fun and ended up being very pretty actually. They held their shape very nicely after baking for 15 minutes. I could’ve almost sliced them into coins.
Mark this one down as yet another example of why it’s always a good idea to stuff things with other things!