Chile Relleno Burrito Recipe: What Is Chile Relleno?

Chile relleno is a fried and stuffed poblano pepper encased in a crisp shell and sometimes topped with cheese, salsa, or a special sauce. Chile relleno, which means “stuffed pepper” in Spanish, has been a staple of Mexican cuisine for centuries. Traditionally, it features poblano peppers, but since the name is quite generic once translated, there are many different ways to customize the dish, such as with Anaheim peppers, jalapeños, or—a favorite in New Mexico—Hatch chiles.

Many chile rellenos feature cheese and are vegetarian, but you can include some braised, shredded chicken to amp up the protein quotient. Feel free to omit the meat or use vegan cheese for an entirely vegan meal. Here are some ways to customize your burrito:

1. 1. Add protein. Sometimes, cooks add beef or chorizo to the cheese stuffing, but a vegetarian chile relleno is usually the go-to. Some adhere to a cheese-only philosophy, while others add rice, pinto, black, or refried beans or other ingredients to the filling. You can also opt for ground or shredded poultry for a leaner addition of protein.
2. 2. Get cheesy. Most chile relleno dishes feature Oaxaca, Asadero, or Chihuahua cheese. Still, cheddar, Monterey Jack cheese, or a Mexican blend would work well—or even mozzarella or queso sauce, if that’s what you have on hand. Learn more about the different types of Mexican cheese.
3. 3. Go gluten-free. Typically, chile relleno gets coated in a batter made of egg white and flour, but you can make chile relleno–inspired burritos gluten-free as long as the tortilla is gluten-free. (Corn tortillas are naturally gluten-free if you want to make chile relleno tacos.) There is no flour in the burrito itself: no batter and no coating.
4. 4. Make breakfast burritos. Whisk a few large eggs and scramble them with butter or lard to make a chile relleno breakfast burrito.
5. 5. Take a shortcut. If it’s more convenient, or if you can’t find poblanos, grab a few cans of green chiles, either chopped or whole. It isn’t traditional, but the canned green chiles will capture the dish’s spirit.
6. 6. Sauce lightly. Traditional chiles rellenos often come coated in a red tomato and chile sauce similar to an enchilada sauce; you can certainly opt to leave that off when making burritos. Adding a bit too much sauce can make the burrito soggy. If you choose to include it, be judicious in your saucing—a little goes a long way.

Making classic chile rellenos can take some time and patience, but chile relleno burritos achieve the comforting, familiar flavors in a fraction of the time. Here’s what you need to know:

1. 1. Choosing your peppers: When purchasing peppers, look for fresh poblano peppers that are deep, dark green. The green peppers, which are slightly underripe, will have a mild flavor and hold their structure well for cooking. If you prefer more heat, swap poblanos for spicier pepper varieties.
2. 2. How to char: Charring the peppers is an optional step that adds a rich, smoky flavor. When charring, use a grill, a broiler, or even the open flame on your stove. Be careful and turn with tongs. Also, be sure to leave the stem intact, which will help in the stuffing and general handling of the peppers.
3. 3. Peeling made easy: After charring, make peeling the peppers simple by transferring them to a bowl and immediately covering it with plastic wrap to trap the steam. Steaming will help to loosen the skin of the paper, making it easier to peel once it’s cooled enough to handle. Be sure to remove the seeds as well.
4. 4. Changing the style: Eat the burrito with your hands as-is, make it crispy by heating the tortilla in a hot, dry pan or oven until golden brown, or heavily sauce the burrito and eat it with a fork and knife—the serving method is up to you.