Cooking With Confidence
Chile Relleno Burritos: Stuffed poblano peppers rolled right inside a big tortilla with a layer of avocado to act as the glue! I made a breakfast version of these, but you could really fill them with anything once you get the method down! Professional burrito business right here. | macheesmo.com
Happy Mornings
by Nick

Chile Relleno Burrito

This is an updated post from the Macheesmo Archives!

One unquestionable rule of cooking is that it’s always a good idea to stuff things with other things. One of my favorite Pinterest boards I’ve been working is called Food Stuffed with Other Food.

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 potatoes to make mine more of a breakfast chile relleno burrito but you could stuff it with anything really once you get the method down.

Yield
4 burritos
Prep Time
Total Time

Just a moment please...

Yum
Chili Relleno Burrito

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
Print Recipe  

Directions

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) 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) 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) Spread 1/4 of an avocado on each tortilla and place a peeled and seeded roasted poblano on the avocado.

5) Sprinkle the pepper with cheese and (optionally) microwave for 20 seconds on high to melt cheese.

6) Add eggs, potatoes, red onion, cilantro, and any other fillings you want.

7) Fold the tortilla ends over and roll burrito in the same direction as the pepper.

8) Wrap burrito in foil and/or serve with salsa, sour cream, and hot sauce.

Chile Relleno Burritos

Roasting the Peppers

You could grill these peppers if the weather is cooperating, but the oven is always an option. It just crank it up to 450 degrees F. and roast the peppers on a baking sheet until they are very blistered on all sides. It should take 12-15 minutes.

Chile Relleno Burritos poblanos

Blistered.

When the peppers come out, 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.

Chile Relleno Burritos

It’ll work.

Other Ingredients

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 and quickly browned some cubed potatoes in a little olive oil.

Chile Relleno Burritos potatoes

Taters.

Cheese isn’t really optional in my opinion. I also added in some diced onions and avocado which will end up acting like a glue.

Chile Relleno Burritos

The fillings!

Assembling 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 smear of avocado on the tortilla with makes the pepper stick to it nicely. Then add an entire pepper to the tortilla.

Chile Relleno Burritos cado

Cado glue!

Then scoop in a good amount of whatever filling you’re using. I used a handful of grated cheese, a full egg (scrambled), about 1/4 cup of potatoes, and small pinches of the other ingredients. Make it your own depending on your tortilla size and rolling abilities!

PRO TIP: If you add the cheese on top of the pepper and microwave it for 20 seconds before you add the other filling ingredients, the cheese will get really melted!

Chile Relleno Burritos

Assembly.

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. If it’s not perfect, don’t worry. It’ll still be good. I like to wrap mine in foil to keep everything warm. You can definitely eat these on the go!

Chile Relleno Burritos

BITE!

As with any burrito you could serve these guys with salsa, sour cream, or 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. 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!

Chile Relleno Burritos: Stuffed poblano peppers rolled right inside a big tortilla with a layer of avocado to act as the glue! I made a breakfast version of these, but you could really fill them with anything once you get the method down! Professional burrito business right here. | macheesmo.com

Chile Relleno Burritos: Stuffed poblano peppers rolled right inside a big tortilla with a layer of avocado to act as the glue! I made a breakfast version of these, but you could really fill them with anything once you get the method down! Professional burrito business right here. | macheesmo.com

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10 comments on “Chile Relleno Burrito

  1. I'm a firm believer in stuffing things with other things, and man, throw something even remotely breakfast-like into the mix and you've got me at word 1. This looks awesome, and I was actually just planning to make roasted-chile rellenos for a dinner party this week. Might have to take it to the next, more burrito-y level!

  2. Yummmmm. I love roasted anaheim or poblano peppers and what a great idea this is. Endless possibilities!

  3. I know I’m about a year late on this post, but I was browsing through your blog and couldn’t believe my eyes! I live in San Diego and Chile Relleno Burritos are actually a common item at the local taco shops. They put an actual chile relleno in a burrito with rice and beans, and it’s super delicious with tons of salsa on top. I never thought that it was something I could do myself, but you’ve totally inspired me!

  4. Great recipe Nick! I live in Thailand and have been wanting a decent burrito for a long time. I finally mastered making tortillas (not available here) and this weekend I will use them with your recipe!

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