Burrito with Chile Relleno
A crispy, cheesy chile relleno wrapped in a warm tortilla with a simple red sauce. This weeknight-friendly version skips the traditional egg batter for a quicker pan-fried approach, making it easy to enjoy at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 2 whole poblano peppers
- 4 oz Monterey Jack cheese
- 2 whole flour tortillas (large)
- 1 cup canned red enchilada sauce
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro
Instructions
- 1
Roast the 2 poblano peppers under a broiler or over a gas flame, turning occasionally, until skins are charred and blistered, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes.
- 2
While peppers steam, cut the 4 oz Monterey Jack cheese into 2 thick strips. Once peppers are cool enough to handle, rub off the charred skins, make a slit down one side, and carefully remove seeds, keeping the pepper intact.
- 3
Stuff each pepper with a cheese strip, pressing the slit closed. Heat 2 tbsp vegetable oil in a skillet over medium-high until shimmering, about 2 minutes.
- 4
Add the stuffed peppers to the skillet and cook, turning occasionally, until lightly browned and cheese is melted, about 4-5 minutes. Remove and set aside.
- 5
Warm the 2 large flour tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable. Place one pepper in the center of each tortilla, fold in the sides, and roll tightly to form a burrito.
- 6
Pour 1 cup enchilada sauce into a small saucepan and warm over medium heat until steaming, about 3 minutes. Serve the burritos topped with the warm sauce and garnished with 2 tbsp chopped cilantro.
Tools you’ll need
- Broiler or gas stove
- Skillet
- Small saucepan
- Tongs
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