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Chile Relleno Burrito
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Chile Relleno Burrito

Chile Relleno Burrito

Is this a crazy delicious & magical combination of burrito and relleno? Yes, yes it is. And thank you Rachel for telling us how fxxxed the recipe was :)

Makes 4 burrito

Ingredients

  • 4 fresh poblano chiles
  • 8 ounce block Monterey Jack cheese, sliced lengthwise into 4 even pieces
  • 3 large egg whites
  • 3 large egg yolks
  • 1 cup all-purpose flour
  • Oil, for frying
  • 2 cups Mexican rice, see recipe
  • 4 burrito sized flour tortillas

Directions

  1. Blacken the poblanos: either under a broiler,  over a gas flame - either way the goal is to blacken them all over. Once black, put them into a paper or ziplock bag, seal and let steam about 15 minutes
  2. Take out of bag, and gently remove the outer skin
  3. Make a slit about 4 inches long in the side of the poblano, gently remove the seeds and membranes, and carefully insert a piece of cheese into each - set aside
  4. Separate the egg yolks and whites into 2 bowls - beat the whites with 1 tablespoon of the flour until medium stiff peaks form, then beat the yolks about 2 minutes or until pale yellow
  5. Add the yolks to whites, and using a spatula fold them together slowly and carefully - we don't want to deflate the air in the whites
  6. Put about an inch and a half of oil in a cast iron pan or pot to 350 degrees
  7. Put remaining flour on a plate - gently dredge stuffed poblano in the flour, gently coat in the egg white batter then carefully put in the oil and cook approximately 3 minutes aside or until golden brown - remove and put on a paper towel lined plate to dry
  8. Build the burrito: put some rice in the middle of a slightly warmed tortilla (so it's more pliable) add the chiles , more rice and finally roll up
  9. Wait a sec if you can, cuz it'll be hot and then have at it - happy eating :)

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