Chile Relleno Burritos

Chile Relleno Burrito

Chile Relleno Burrito: A huge burrito stuffed with an entire chile relleno! Cheese, eggs, potatoes, and avocado. A Tex-Mex masterpiece!

One unquestionable rule of cooking is that it’s always a good idea to stuff things with other things. My good buddy Dan wrote an entire book on the subject, actually. Food stuffed with other food is the perfect category for this delicious Chile Relleno Burrito!

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 a full chile relleno burrito. 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.

How To Video on Chile Relleno Burritos

What is a classic Chile Relleno?

A classic chile relleno is kind of a different beast than this burrito. Generally, a chile relleno is a roasted pepper that is stuffed and then deep fried so you get this nice combination of crunchy fried goodness, then cheesy interior and a slightly spicy pepper. It’s a great combo and one of my favorite Mexican restaurant orders.

Roasting the Peppers

You could grill these peppers if the weather is cooperating, but the oven is always an option. 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.

Roasting poblanos for burritos

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.

This step of roasting the peppers is actually one of the longer pieces of cooking for this recipe and you can 100% do it in advance. Roast the peppers and they will keep well in the fridge for up to a week or you can freeze them for even longer.

Other Burrito Filling 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

Cheese isn’t really optional in my opinion. You could use cheddar, pepper jack, or a more traditional queso fresco.

I also added in some diced red onions and avocado which will end up acting like a glue between the pepper and the tortilla.

Fillings for the chile relleno burrito.
The fillings!

What tortillas work best for these burritos?

In short, something large. If you are buying tortillas from your normal grocery store you will want to choose a large or extra-large tortilla or one that is specifically labeled for burritos. 10” tortillas will work, but will be a bit tight. 12” tortillas are your best bet and what is normal for burritos.

Assembling the Burritos

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 with all the fillings on display.

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

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 these Chile Relleno Burritos down as yet another example of why it’s always a good idea to stuff things with other things!

Burritos sliced on a board.

My Full Chile Relleno Burrito Recipe

chili relleno burritos

Chili Relleno Burrito

A huge burrito stuffed with an entire chile relleno! Cheese, eggs, potatoes, and avocado. A Tex-Mex masterpiece!
3.83 from 29 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast & Brunch, Main Dishes
Cuisine Tex-Mex
Servings 4 Servings
Yield 4 burritos


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


  • 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.
  • 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.
  • 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.
  • Spread 1/4 of an avocado on each tortilla and place a peeled and seeded roasted poblano on the avocado.
  • Sprinkle the pepper with cheese and (optionally) microwave for 20 seconds on high to melt cheese.
  • Add eggs, potatoes, red onion, cilantro, and any other fillings you want.
  • Fold the tortilla ends over and roll burrito in the same direction as the pepper.
  • Wrap burrito in foil and/or serve with salsa, sour cream, and hot sauce.



Calories: 488kcalCarbohydrates: 38gProtein: 18gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 192mgSodium: 480mgPotassium: 836mgFiber: 8gSugar: 6gVitamin A: 1037IUVitamin C: 113mgCalcium: 300mgIron: 3mg
Keyword Burrito recipes, Chile Relleno

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16 Responses to “Chile Relleno Burrito” Leave a comment

  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!

  5. Sorry to come along so late. I make peppers stuffed with the filling for stuffed scallops and now, I’ve got something to wrap them in! Thank you!

  6. OMG!!!!!! You made my husband a very happy man, or we did. I know that this recipe isn’t recent, but it looked too yummy. We moved to the greater Seattle, WA area from Portland, OR several years ago and whenever someone we know is coming up to visit, we have stop off at a little restaurant called Super Burrito and pick up a couple of their burritos. He absolutely loves their Chile Relleno Burrito w/ extra relleno and avacado sauce. We have tried copy catting the recipe, but have missed out….. Until now. Thank you so very much.

  7. Awesome Angelai! So glad you liked it. I didn’t even know it was a copycat recipe! Ha! Glad to hear it worked for you though!

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