Name: Cheesy Chile Relleno Burrito Recipe – A Flavor Fiesta!
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8-10 burritos
Ingredients: 6-8 large fresh poblano peppers; 1 tablespoon neutral oil (for poblanos); 1 cup shredded Monterey Jack cheese; 1 cup shredded Oaxaca cheese (or similar mild melting cheese); 2 tablespoons crema Mexicana (or thinned sour cream); ½ teaspoon garlic powder; ¼ teaspoon ground cumin (for filling); Pinch of salt and freshly ground black pepper (for filling); 6-8 dried Guajillo chiles, stems and seeds removed; 3-4 dried Ancho chiles, stems and seeds removed; 2-3 dried Chile de Arbol (optional, for heat), stems removed; 2 tablespoons neutral oil (for sauce); ½ medium yellow onion, roughly chopped; 3-4 cloves garlic, peeled; 1 large ripe tomato, quartered (or ½ cup canned diced tomatoes); 3 cups chicken or vegetable broth, plus more if needed; 1 teaspoon Mexican oregano, crushed; ½ teaspoon ground cumin (for sauce); ½ teaspoon salt (for sauce), or to taste; ¼ teaspoon black pepper (for sauce), or to taste; 1 teaspoon sugar (optional, for sauce); 8-10 large flour tortillas (10-12 inches); 2 cups prepared refried beans, warmed; 2 cups prepared Mexican rice, warmed; ½ cup extra shredded Monterey Jack cheese (for layering); Optional Garnishes: Fresh cilantro, diced red onion, crema Mexicana or sour cream, avocado slices or guacamole, lime wedges

Chile Relleno Burrito – just reading those words conjures images of the most incredible culinary fusion, doesn’t it? Imagine taking the quintessential comfort of a perfectly roasted, cheese-stuffed chile relleno and cradling it within a warm, soft tortilla, transforming it into a convenient, handheld masterpiece. This isn’t just another meal; it’s an innovation that brings together two beloved pillars of Mexican and Tex-Mex cuisine in a spectacularly satisfying way. The chile relleno itself boasts a rich history, a staple in Mexican kitchens for generations, celebrated for its smoky poblano pepper, often filled with molten cheese, and bathed in a savory sauce. Now, we’ve taken that traditional delight and made it accessible for busy lives.

Why the Chile Relleno Burrito Charms Every Palate

People absolutely adore this dish because it offers an unparalleled symphony of flavors and textures. From the tender, slightly spicy poblano pepper to the gooey, melted cheese, enveloped by a hearty tortilla and often accompanied by rice and beans, every bite of this unique creation is a journey of deliciousness. I am genuinely thrilled to share this recipe with you, promising a dish that is both deeply comforting and excitingly new, perfect for any occasion when you crave something truly special.

Ingredients:

For the Roasted Poblano Chiles:
- 6-8 large fresh poblano peppers (choose firm, blemish-free peppers)
- 1 tablespoon neutral oil (like canola or grapeseed)
For the Creamy Cheesy Filling:
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese (or additional Monterey Jack, or a blend of mild cheddar and mozzarella)
- 2 tablespoons crema Mexicana (or sour cream, thinned slightly with milk)
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Pinch of salt and freshly ground black pepper to taste
For the Rich Red Chile Sauce:
- 6-8 dried Guajillo chiles, stems and seeds removed
- 3-4 dried Ancho chiles, stems and seeds removed
- 2-3 dried Chile de Arbol (optional, for extra heat), stems removed
- 2 tablespoons neutral oil
- ½ medium yellow onion, roughly chopped
- 3-4 cloves garlic, peeled
- 1 large ripe tomato, quartered (or ½ cup canned diced tomatoes)
- 3 cups chicken or vegetable broth, plus more if needed
- 1 teaspoon Mexican oregano, crushed between your fingers
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 teaspoon sugar (optional, to balance acidity)
For Assembling the Chile Relleno Burrito:
- 8-10 large flour tortillas (burrito-sized, about 10-12 inches)
- 2 cups prepared refried beans (canned or homemade), warmed
- 2 cups prepared Mexican rice (canned or homemade), warmed
- ½ cup extra shredded Monterey Jack cheese (for layering)
Optional Garnishes:
- Fresh cilantro, chopped
- Diced red onion
- Crema Mexicana or sour cream
- Avocado slices or guacamole
- Lime wedges

Preparing the Roasted Poblano Chiles

Creating the perfect roasted poblano chiles is the foundational step for an incredible Chile Relleno Burrito. The roasting process not only removes the tough outer skin but also imparts a smoky depth of flavor that is essential to this dish.

Clean and Prepare the Poblanos: First, gently wash your poblano peppers under cool running water. Pat them thoroughly dry with a clean kitchen towel. It’s crucial they are dry to ensure proper charring. Lightly rub each poblano with about a teaspoon of neutral oil. This helps the skin blister evenly and intensifies the flavor during roasting.
Roast the Poblanos (Choose Your Method): You have a few options for roasting, each yielding fantastic results:
- Broiler Method: Preheat your broiler to high. Line a baking sheet with foil for easier cleanup. Place the oiled poblano peppers directly on the foil-lined sheet. Broil for 5-7 minutes per side, turning with tongs, until the skin is completely blackened and blistered. Keep a close eye on them, as broilers can vary in intensity, and you want charring, not burning through the flesh.
- Stovetop Method (Gas Burner): If you have a gas stove, this is my preferred method for its direct control and smoky flavor. Place the oiled poblanos directly over an open flame, turning them frequently with tongs. The skins will blacken and blister beautifully in 3-5 minutes per pepper. Ensure you get an even char on all sides.
- Grill Method: Preheat your grill to high heat. Place the oiled poblanos directly on the grates. Grill for 5-8 minutes, turning occasionally, until the skins are thoroughly charred and the peppers have softened.
The goal here is uniform charring and blistering of the skin. Don’t worry if the peppers look completely black; that’s exactly what we want!
Steam for Easy Peeling: Once the poblanos are fully charred, immediately transfer them to a heat-proof bowl and cover tightly with plastic wrap, or place them in a paper bag and seal it. Let them steam for at least 15-20 minutes. This steaming process allows the residual heat to continue cooking the peppers slightly, making the tough outer skin incredibly easy to peel away. This step is non-negotiable for a tender, skin-free pepper.
Peel, Deseed, and Devein: Once the poblanos have cooled enough to handle (they should still be warm), gently peel off the blackened skin. It should come off quite easily. Don’t worry if a few small bits remain; a little char adds character. Next, carefully make a slit down one side of each pepper, from just below the stem to the tip. Gently open the pepper and carefully remove the seeds and the white membranes (veins). The veins contain most of the capsaicin, so removing them helps to reduce the heat level, ensuring your Chile Relleno Burrito has a pleasant warmth rather than an overpowering spice. Be careful not to tear the peppers too much, as we’ll be stuffing them. You can rinse them briefly under running water to remove stubborn seeds, but pat them dry immediately afterward. Set the cleaned poblano chiles aside.

Crafting the Cheesy Filling

The cheesy filling is the heart of the “relleno” (stuffed) component of our Chile Relleno Burrito. A harmonious blend of cheeses ensures a rich, melty, and flavorful interior.

Combine the Cheeses: In a medium-sized bowl, combine the shredded Monterey Jack cheese and Oaxaca cheese. Monterey Jack offers excellent meltability and a mild, creamy flavor, while Oaxaca cheese provides that signature stringy, stretchy texture and a slightly richer taste. If you can’t find Oaxaca, using extra Monterey Jack or a good melting mild cheddar or mozzarella will work well.
Season the Filling: Add the garlic powder, ground cumin, salt, and black pepper to the cheese mixture. These seasonings enhance the savory profile of the cheese without overwhelming the delicate flavor of the poblano.
Add Creaminess: Spoon in the crema Mexicana. This adds a lovely tang and extra creaminess, helping the cheeses bind together beautifully once melted. If using sour cream, you might want to thin it with a tiny splash of milk to achieve a similar consistency.
Mix Thoroughly: Use your hands or a spoon to gently but thoroughly mix all the ingredients together until well combined. You want the seasonings and crema to be evenly distributed throughout the cheese. Set this delicious cheesy filling aside.

Whipping Up the Rich Red Chile Sauce

A vibrant, flavorful red chile sauce is crucial to elevate our Chile Relleno Burrito from good to absolutely outstanding. This sauce provides moisture, complexity, and a deeply satisfying authentic flavor.

Prepare the Dried Chiles: First, carefully remove the stems from all the dried Guajillo, Ancho, and Chile de Arbol (if using) chiles. Then, slice them open lengthwise and remove as many seeds as possible. While a few seeds are fine, too many can make the sauce bitter. Handle the Chile de Arbol with care, as they are quite spicy, and consider wearing gloves.
Toast the Chiles: Heat a dry skillet (preferably cast iron) over medium-high heat. Add the prepared chiles to the hot skillet in a single layer. Toast them for about 30-60 seconds per side, just until they become fragrant and slightly puffed. Be very careful not to burn them, as burned chiles will result in a bitter sauce. As soon as they are fragrant, remove them from the heat.
Rehydrate the Chiles: Immediately transfer the toasted chiles to a heatproof bowl. Pour enough hot water over them to completely submerge them. Place a small plate or lid on top to keep them submerged. Let them soak for about 20-30 minutes, or until they are soft and pliable.
Sauté Aromatics: While the chiles are soaking, heat 2 tablespoons of neutral oil in a large saucepan or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the peeled garlic cloves and quartered tomato (or diced canned tomatoes) to the pan and cook for another 5 minutes, until the tomato softens slightly. This step builds a foundational layer of flavor for our sauce.
Blend the Sauce Base: Once the chiles are rehydrated, drain them, reserving about ½ cup of the soaking liquid (just in case you need it later for blending). Transfer the softened chiles, along with the sautéed onion, garlic, and tomato mixture, to a high-speed blender. Add 3 cups of chicken or vegetable broth, Mexican oregano, ground cumin, salt, black pepper, and the optional sugar.
Achieve a Smooth Consistency: Blend on high speed until the sauce is completely smooth and creamy. This may take a few minutes. If the mixture is too thick to blend, add a tablespoon or two of the reserved chile soaking liquid or additional broth until it reaches a smooth consistency. For an extra-silky sauce, you can strain it through a fine-mesh sieve into a clean saucepan. This removes any remaining bits of chile skin or seeds, resulting in a restaurant-quality texture.
Simmer and Season the Sauce: Pour the blended sauce back into the clean saucepan (or the one you just used for sautéing the aromatics if you didn’t strain it). Bring the sauce to a gentle simmer over medium-low heat. Cook, stirring occasionally, for at least 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings as needed. You might want a bit more salt, a pinch more sugar to balance acidity, or even a touch of white vinegar for brightness. The sauce should be rich, savory, and have a pleasant depth of chile flavor. Keep warm.

Assembling the Chile Relleno Burrito

Now for the exciting part: bringing all these incredible components together to create your ultimate Chile Relleno Burrito. Proper layering and folding are key!

Warm the Tortillas: This is a crucial step for a flexible, tear-free burrito.
- Microwave Method: Wrap a stack of 3-4 tortillas in a damp paper towel and microwave for 30-45 seconds, or until warm and pliable.
- Stovetop Method: Heat a dry skillet or comal over medium-high heat. Warm each tortilla for 15-20 seconds per side, until soft and lightly puffed.
Keep the warmed tortillas covered with a clean kitchen towel to retain their heat and flexibility as you work.
Prepare Your Workspace: Lay out your warmed tortillas on a clean, flat surface. Have all your prepared ingredients within easy reach: the warm red chile sauce, the stuffed poblano chiles, warm refried beans, warm Mexican rice, and extra shredded cheese.
Stuff the Poblano Chiles: Take each peeled and deseeded poblano chile. Gently open it up slightly and spoon a generous amount of the creamy cheesy filling into the cavity. Don’t overstuff it to the point of tearing, but ensure a good amount of cheese is packed in. Gently close the pepper around the filling as best as you can.
Layer the Burrito:
1. Spread the Beans: Take one warm tortilla. Spread about 2-3 tablespoons of warm refried beans down the center of the tortilla, leaving about 1-2 inches clear on the top and bottom edges, and generous margins on the sides.
2. Add the Rice: Next, spoon about ¼ cup of warm Mexican rice over the refried beans.
3. Place the Chile Relleno: Carefully place one cheese-stuffed poblano chile directly on top of the rice and beans. This is the star of our Chile Relleno Burrito!
4. Drizzle with Sauce: Spoon 1-2 tablespoons of the rich red chile sauce over the stuffed poblano and the other ingredients. This adds moisture and flavor right into the core of the burrito.
5. Sprinkle with Extra Cheese: Finish the layering with a small sprinkle of extra shredded Monterey Jack cheese over everything. This extra cheese will melt beautifully and help bind the burrito together.
Fold the Burrito: This technique ensures a tightly wrapped, portable burrito.
1. First, fold the left and right sides of the tortilla inwards, over the filling, by about 1-2 inches.
2. Next, grab the bottom edge of the tortilla (the edge closest to you) and bring it up and over the filling, tucking it in tightly.
3. While maintaining a tight roll, continue rolling the burrito upwards, away from you, until it’s completely sealed. Your Chile Relleno Burrito should be plump and securely wrapped.
Repeat this process for all remaining tortillas and fillings.

Finishing and Serving Your Chile Relleno Burrito

Your magnificent Chile Relleno Burrito is almost ready to be enjoyed! A final touch can make all the difference.

Optional Pan-Frying or Baking for Extra Crispness: If you desire a slightly crisper exterior, you can lightly pan-fry the burritos. Heat a large skillet over medium heat with a tablespoon of oil. Place the folded burritos seam-side down and cook for 2-3 minutes per side, until golden brown and slightly crisp. Alternatively, you can bake them at 375°F (190°C) for 10-15 minutes, or until warmed through and lightly toasted, especially if you’ve prepared them ahead of time. This step is entirely optional but adds a lovely textural element.
Serve Immediately: Serve your delicious Chile Relleno Burrito warm. I love to serve them with an extra drizzle of the red chile sauce on top, perhaps with a dollop of crema Mexicana or sour cream, a sprinkle of fresh cilantro, and some diced red onion. Slices of avocado or a scoop of guacamole and a wedge of lime for a squeeze of fresh acidity are also fantastic additions. Each bite of this hearty, flavorful burrito is a culinary delight, showcasing the creamy cheese, smoky poblano, and rich chile sauce in perfect harmony. Enjoy the fruits of your labor!

Conclusion:

So, there you have it – my incredible recipe, one that I genuinely believe will become a new favorite in your culinary repertoire. We’ve journeyed through the steps, and now it’s time to reflect on why this dish isn’t just good, but truly spectacular. What we’ve crafted here is more than just a meal; it’s an experience, a harmonious blend of textures and tastes that dance on your palate. Imagine the creamy, melted cheese, the subtly smoky, tender roasted poblano, and all the vibrant, savory fillings, perfectly encased in a warm, soft tortilla. It’s comfort food elevated to an art form, without any of the fuss. This dish masterfully balances richness with freshness, making every single bite utterly satisfying and deeply flavorful. It’s an innovative twist on classic favorites, delivering all the beloved elements you crave in an exciting, convenient package. This isn’t just about following instructions; it’s about creating joy in your kitchen and at your dinner table.

I’m talking, of course, about the magnificent result of our efforts: the Chile Relleno Burrito. This isn’t just any burrito; it’s a revelation. It takes the beloved, indulgent flavors of a traditional chile relleno – that creamy, cheesy, pepper-forward goodness – and cleverly tucks it into a handheld, portable format that’s perfect for any occasion. It’s hearty, it’s wholesome, and it’s packed with so much personality. The slight char on the poblano, the expertly seasoned rice and beans, the tangy hint of salsa – every component plays its part in this symphony of flavor. You’ll be amazed at how easily you can bring such restaurant-quality taste right into your own home. It’s a dish that truly impresses without demanding hours of your precious time. For anyone looking to spice up their meal rotation with something genuinely special, something that’s both familiar and wonderfully new, this recipe is absolutely indispensable.

Now, while this incredible creation is absolutely perfect on its own, I love offering ideas to make it even more spectacular or to adapt it to your preferences.

Serving it Up:

For an extra layer of freshness and zest, I highly recommend serving your burritos with a generous dollop of homemade guacamole or a vibrant pico de gallo. A side of cooling sour cream or Mexican crema can beautifully balance the slight heat from the poblano. And if you’re like me and love a little tang, pickled red onions or a squeeze of fresh lime juice can truly elevate every bite. Don’t forget a simple green salad dressed with a light vinaigrette for a balanced meal, or a side of extra black beans for even more protein.

Delicious Variations to Explore:

This recipe is wonderfully versatile, and I encourage you to get creative!

Cheeses:

While I’ve recommended a blend, feel free to experiment with Monterey Jack, a sharp cheddar, or even a smoky Oaxaca cheese for different flavor profiles.

Proteins:

Want to add some meat? Shredded chicken, slow-cooked carnitas, or seasoned ground beef would be fantastic additions, mixed right into your rice and bean filling. For a plant-based twist, sautéed mushrooms or seasoned crumbled tofu could make an excellent substitute for the bean component, ensuring a hearty vegetarian option.

Peppers:

If you prefer more heat, try adding a finely diced jalapeño or serrano pepper to your filling. For a milder take, Anaheim peppers can be used instead of poblanos, though you might miss a bit of that characteristic poblano flavor.

Burrito Bowls:

For those avoiding tortillas or looking for a gluten-free option, simply serve all the delicious components over a bed of fluffy cilantro-lime rice or quinoa. It’s just as satisfying and equally flavorful!

So, what are you waiting for? I sincerely hope you’re feeling inspired and ready to roll up your sleeves and bring this fantastic recipe to life in your own kitchen. It’s a truly rewarding cooking experience, and the outcome is nothing short of delicious. I promise you won’t be disappointed. Once you’ve savored every mouthwatering bite, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you put your own unique spin on it? Did you find a new favorite serving suggestion? Please, share your culinary adventures with me! Leave a comment below, tell me what you loved, what you changed, and how your family reacted. Your feedback and stories truly make my day and help our community grow. Happy cooking, my friends, and get ready to fall in love with your new favorite meal!