Few Mexican-American dishes are as delightfully indulgent as the chile relleno burrito. With a perfectly battered and fried chili pepper stuffed with gooey cheese, all wrapped in a warm flour tortilla, this culinary treasure hits the sweet spot between comfort food and bold flavor. Whether you’re craving a restaurant-style treat or planning a homemade dinner that wows, this burrito never disappoints.
In this complete guide, you’ll learn how to make, customize, and savor the chile relleno burrito like a true foodie.
Table of Contents
What Is a Chile Relleno Burrito?
A chile relleno burrito is a fusion favorite that takes the classic cheese-stuffed poblano pepper—roasted, battered, and fried—and wraps it with rice, beans, and vibrant toppings in a flour tortilla. Think smoky, cheesy, spicy, and crunchy—all in one bite.
Want a fun twist? Try our grilled cheese burrito variation that plays on texture and richness.
Origins of the Chile Relleno Burrito
The chile relleno hails from Puebla, Mexico, and is steeped in history. Over time, it found a place in burritos as Mexican-American cuisine blossomed in California and the Southwest. The burrito version has become a staple in many taquerias and is often customized with modern flair—like our birria ramen or texas burger recipes that celebrate fusion styles.
Ingredients You’ll Need
- Poblano peppers (large and firm)
- Cheese: Oaxaca, Monterey Jack, or mozzarella
- Eggs (for the batter)
- All-purpose flour
- Vegetable oil (for frying)
- Large flour tortillas
- Mexican rice
- Refried or black beans
Optional add-ons: sour cream, guacamole, salsa, shredded lettuce, or pico de gallo.
How to Make a Chile Relleno Burrito (Step-by-Step)
1. Roast the Peppers
Use a flame, broiler, or grill to blister the poblano skins. Place in a covered bowl for 10 minutes, then peel.
2. Stuff the Peppers
Slice and deseed. Add cheese generously.
3. Batter and Fry
Separate eggs; whip whites to peaks, fold in yolks. Coat peppers with flour, dip in batter, and fry until golden.
4. Assemble the Burrito
Warm tortillas. Add rice, beans, and your chile relleno. Finish with toppings or wrap it “wet” with enchilada sauce and cheese.
For more cheesy inspiration, check out our cheddar cheese guide.
Creative Variations to Try
- Tex-Mex Style: Add seasoned beef or chipotle honey chicken.
- Green Chile Version: Use Hatch chiles and green sauce.
- Breakfast Burrito: Mix in scrambled eggs and potatoes.
- Keto Bowl Style: Ditch the tortilla for cauliflower rice.
- Air-Fried Relleno: Pair with our air fryer quesadilla for a crispy sidekick.
Nutritional Snapshot
| Ingredient | Approx. Calories |
|---|---|
| Fried Chile Relleno | 250 |
| Rice (½ cup) | 110 |
| Beans (½ cup) | 100 |
| Large Tortilla | 200 |
| Cheese Topping | 100 |
| Total Estimate | ~760 |
Want a lighter pairing? Try our cucumber lime salad.
Reheating and Storage Tips
- Oven: Wrap in foil at 375°F for 15 minutes.
- Air Fryer: Reheat for a crisp shell.
- Microwave: Use a damp paper towel.
Store in the fridge for 3 days or freeze (wrapped tightly) for up to 2 months.
Make-Ahead Hacks
- Prep your chile rellenos in batches.
- Use pre-cooked rice and refried beans.
- Wrap burritos and refrigerate for an easy weeknight win.
Perfect Pairings
Drinks:
- Horchata
- Jalapeño Margarita
- Mexican Coke
Desserts:
- Churros with chocolate
- Tres Leches Cake
- Flan
FAQs
Can I bake the chile relleno instead of frying it?
Yes, you can absolutely bake it! Baking your chile relleno instead of frying is a fantastic option if you’re aiming for fewer calories and a cleaner kitchen. Preheat your oven to 400°F (200°C) and prepare the stuffed poblano peppers by lightly dusting them with seasoned flour. Arrange them on a parchment-lined or greased baking sheet. To help them brown nicely, spray or brush each pepper with a bit of oil. Bake for 15 to 20 minutes, flipping once halfway through. The result is a golden, cheesy, and slightly crispy chile relleno with all the flavor and less oil—perfect for a health-conscious burrito.
Is the chile relleno burrito spicy?
Not typically! The heat level of a chile relleno burrito is generally mild. The star ingredient, poblano peppers, is known for its smoky flavor and gentle heat, usually ranging between 1,000 to 2,000 Scoville units. Most people find them quite tame. If you’re sensitive to spice, removing the seeds and inner ribs will reduce the heat even more. On the flip side, if you’re craving something bolder, try adding a spicy salsa, jalapeños, or substitute the poblano with a Hatch green chile or Anaheim pepper for a bit more punch.
Can I make the chile relleno burrito gluten-free?
Yes, making this burrito gluten-free is totally doable. Replace the standard flour used in the chile relleno batter with a gluten-free flour blend, rice flour, or even cornstarch—all of which still provide a crispy texture when baked or fried. Be sure to check that all sauces and seasonings you use are certified gluten-free, especially store-bought enchilada or hot sauces. Instead of a traditional flour tortilla, opt for a gluten-free tortilla (like cassava or rice-based), or use a large corn tortilla if you can find one. This way, everyone can enjoy this flavorful dish without worry.
What’s the best cheese to use in chile relleno burritos?
Cheese makes all the difference in a chile relleno burrito. For the most authentic and melty experience, go with Oaxaca cheese—a Mexican favorite with a mozzarella-like pull and creamy flavor. If you can’t find Oaxaca, Monterey Jack, Muenster, or mozzarella make excellent stand-ins thanks to their smooth melting qualities. For a bit more depth or a spicy twist, try using pepper jack or a blend of cheeses. Melty, flavorful cheese is key to that irresistible gooey center that defines a great chile relleno burrito.
How can I make the chile relleno burrito vegetarian?
Creating a satisfying vegetarian version is simple and delicious. Start with the classic cheese-stuffed poblano pepper, then add plant-based proteins like black beans, refried beans, or grilled tofu. Enhance the burrito with roasted vegetables—zucchini, bell peppers, mushrooms, and onions add color and nutrition. If you’re aiming for a vegan option, swap the cheese for a vegan cheese alternative and skip the egg batter by using a chickpea flour or flaxseed-based coating. With the right fillings and toppings like avocado, salsa, and cilantro, you won’t miss the meat at all!
Conclusion
The chile relleno burrito is more than a meal—it’s a celebration of tradition and innovation. Whether you keep it classic or try a smoky BBQ twist, this burrito brings the heat and heart.
If you’re hungry for more inspiration, explore brilliant food creations on RecipeTin Eats and Mom On Timeout—two powerhouses in flavor and easy meals.