Skip to Content
Ver en Español
Menu

Chile-Stuffed Burrito

  • Save Recipe
  • Prep 10 min
  • Total 45 min
  • Ingredients 13
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
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!
by Nicole Presley
Updated Sep 23, 2015
  • Save
  • Share
  • Keep Screen On

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

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!

Expert Tips

  • tip 1
    Chile rellenos freeze really well and could be defrosted at any moment to make a fast burrito dinner.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
© 2024 ®/TM General Mills All Rights Reserved