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Chile-Stuffed Burrito

  • Prep 10 min
  • Total 45 min
  • Ingredients 13
  • Servings 8

Ingredients

For the sauce

1
cups vegetable oil, plus 1 tablespoon
2
tomatoes, chopped
1
onion, chopped
2
garlic cloves, minced extra small
1
can tomato sauce
1/8
teaspoon salt

For the burrito

1
large can whole green chiles
8
pieces cheddar cheese, cut into 1-inch thick strips
1
cup flour
1
dozen eggs (separate whites from yolks)
2
cups vegetable oil
8
flour tortillas
1
cup refried beans

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Chile rellenos freeze really well and could be defrosted at any moment to make a fast burrito dinner.

When I was a kid, my aunt Rosie used to make chile stuffed burritos for her husband quite often. I loved spending time with her in the kitchen and that how I learned to master them. She used to make a large batch every time she made them because that way she could put a bunch in the freezer for later. Give them a try and surprise your loved ones with delicious chile goodness!

Directions

  • 1 For the sauce: Place 1 tablespoon of vegetable oil in a small pot over a medium flame and allow oil to get hot.
  • 2 Add in tomatoes, onion and garlic. Cook in oil for 7 minutes.
  • 3 Add in tomato sauce, 1/8 teaspoon of salt. Mix until all ingredients come together. Lower flame and simmer.
  • 4 For the burrito: Remove chiles from can and pat dry.
  • 5 Carefully stuff the center of each chile with a stick of cheddar cheese.
  • 6 Roll each stuffed chiles in flour.
  • 7 Remove chiles from flour and set on a cooling rack for flour to set while you make the egg batter.
  • 8 In a mixer set on high, whisk egg whites until they form a peak about 3 minutes. Carefully add in the yolks and mix until combined.
  • 9 In a large frying pan add in 2 cups of vegetable oil over a medium flame. Allow to heat for about 3 minutes.
  • 10 Drop each stuffed and floured chile in egg batter. Fry one at a time until golden crisp on the outside.
  • 11 Remove chile relleno from oil and place on a paper towel lined plate to drain excess oil.
  • 12 Heat a flour tortilla on a comal or open flame.
  • 13 Spread a thin layer of refried beans on the inside of the tortilla and place a chile relleno in the center.
  • 14 Fold both the top and bottom end of the tortilla toward the center, then roll the left side of the tortilla toward the right side.
  • 15 Pour sauce over the top. Serve and enjoy!

When I was a kid, my aunt Rosie used to make chile stuffed burritos for her husband quite often. I loved spending time with her in the kitchen and that how I learned to master them. She used to make a large batch every time she made them because that way she could put a bunch in the freezer for later. Give them a try and surprise your loved ones with delicious chile goodness!

Rate and Comment

Nicole Presley Nicole Presley
September 23, 2015

When I was a kid, my aunt Rosie used to make chile stuffed burritos for her husband quite often. I loved spending time with her in the kitchen and that how I learned to master them. She used to make a large batch every time she made them because that way she could put a bunch in the freezer for later. Give them a try and surprise your loved ones with delicious chile goodness!