Jul 13 2026
Restaurants›AyAyAy! Mexican Cuisine›Chile Relleno Breakfast Burrito Recipe

Chile Relleno Breakfast Burrito Recipe

Inspired by AyAyAy! Mexican Cuisine
Time1h
Serves4

Flour tortilla, chile relleno, potatoes, homemade chorizo, scrambled eggs

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tortilla

Chile Relleno

Homemade Chorizo

Potatoes

Scrambled Eggs

Method

Preparing the Chile Rellenos

  1. 1

    Roast the Peppers

    Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered.

  2. 2

    Peel and Stuff

    Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap for 10 minutes to steam. Once cooled, peel off the skin, make a slit down the side, and remove the seeds. Stuff each pepper with shredded Monterey Jack cheese.

  3. 3

    Prepare the Batter

    In a bowl, whisk together the egg, flour, and salt until smooth.

  4. 4

    Fry the Rellenos

    Heat vegetable oil in a skillet over medium heat. Dip each stuffed pepper in the batter and carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes on each side. Drain on paper towels.

Making the Homemade Chorizo

  1. 5

    Mix the Ingredients

    In a bowl, combine ground pork, paprika, cumin, chili powder, garlic powder, salt, and black pepper. Mix well until thoroughly combined.

  2. 6

    Cook the Chorizo

    Heat a skillet over medium heat and add the chorizo mixture. Cook for about 8-10 minutes, breaking it up with a spatula until well browned and cooked through.

Preparing the Potatoes

  1. 7

    Dice and Cook

    Peel and dice the russet potatoes into small cubes. In a skillet, heat olive oil over medium heat. Add the diced potatoes, season with salt and black pepper, and cook for about 15-20 minutes until crispy and tender, stirring occasionally.

Scrambling the Eggs

  1. 8

    Whisk the Eggs

    In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

  2. 9

    Cook the Eggs

    In a non-stick skillet, melt butter over medium-low heat. Pour in the egg mixture and gently stir with a spatula until the eggs are softly scrambled and cooked to your liking, about 5 minutes.

Assembling the Burrito

  1. 10

    Wrap it Up

    On a flour tortilla, layer the crispy potatoes, homemade chorizo, scrambled eggs, and fried chile relleno. Roll the tortilla tightly, folding in the sides to secure the filling. Slice in half and serve immediately.

More from AyAyAy! Mexican Cuisine