Chile Relleno Burritos

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.

Roast jalapenos over medium-high heat for 12 to 15 minutes until blistered.

Place roasted jalapenos in a plastic bag or cover with plastic/aluminum foil for 15 to 20 minutes to sweat.

Peel the skin off the jalapenos, leaving the stems intact.

Make a small incision on the side of each jalapeno and remove the seeds and vines.

Saute 1/4 onion, 1 minced garlic clove, and 1 serrano pepper in vegetable oil over medium heat for about 1 minute.

Season with 1/3 teaspoon black pepper and ground cumin.

Add 1 1/2 cups pepper jack cheese and 1/4 cup sour cream, mixing until combined.

Fill each jalapeno with the cheese mixture.

Roll each filled jalapeno in flour.

Separate the egg whites from 3 medium eggs and beat until stiff peaks form.

Mix in the egg yolks and dip each jalapeno in the egg mixture.

Carefully place each jalapeno in preheated oil, splashing hot oil over them before flipping.

Fry until golden on all sides and drain on paper towels.

Prepare burritos by adding refried beans, rice, and a chile relleno to a homemade flour tortilla, then roll it up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens