If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chile Relleno Burrito
...in your mind.
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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 :)
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
Take out of bag, and gently remove the outer skin
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
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
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
Put about an inch and a half of oil in a cast iron pan or pot to 350 degrees
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
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
Wait a sec if you can, cuz it'll be hot and then have at it - happy eating :)
