Pump-Up El Sabor w/ Pati Jinich - Kristy's Chile Relleno Burrito

large poblano chiles

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Bell peppers are lower in calories and easier to find.

shredded cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are nutritious and often less expensive.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber and nutrients.

Char or roast the poblano chiles until they are blistered.

Place the chiles in a plastic bag or container covered with plastic to let them sweat.

Peel off the skin, make a slit down the side, and remove the seeds from the chiles.

Stuff the chiles with a lot of shredded cheese, making sure they are filled to the brim.

Use one or two toothpicks to seal the chiles.

Coat the stuffed chiles with a little bit of flour to help the batter stick.

Beat 4 egg whites until they hold stiff peaks, then add the egg yolks and mix until no streaks remain.

Preheat the vegetable oil in a skillet until hot.

Dip the coated chiles into the egg batter and gently place them into the hot oil.

Fry the chiles until golden brown, flipping gently with rubber-tipped tongs.

Warm the flour tortilla on a comal until it has air pockets all over.

Dress the burrito with salsa Mexicana, the fried chile relleno, and top with crema and slaw dressed with lime juice, olive oil, salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens