Burrito Relleno Recipe
Poblano pepper stuffed with cheese, battered with egg deep fried, beans & rice inside, topped with green sauce & cheese.
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Ingredients
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Burrito Filling and Batter
Method
Preparation and Cooking
- 1
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or in a broiler until the skin is charred. Place them in a plastic bag to steam for about 10 minutes. Once cooled, peel off the skin and make a slit in each pepper to remove the seeds.
- 2
Stuff the Peppers
Fill each pepper with a generous amount of the Mexican cheese blend. Carefully close the slit to keep the cheese inside.
- 3
Make the Batter
In a mixing bowl, beat the eggs and season with salt and pepper. In a separate bowl, place the all-purpose flour.
- 4
Coat the Peppers
Dip each stuffed poblano pepper first in the flour, shaking off any excess, then into the beaten eggs to coat thoroughly.
- 5
Fry the Peppers
Heat the vegetable oil in a deep frying pan over medium heat. Once hot, carefully add the coated peppers and fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
- 6
Assemble the Burrito
On a plate, layer cooked rice and black beans, then place the fried poblano pepper on top. Drizzle with green sauce and sprinkle with additional cheese.
- 7
Serve
Serve immediately while hot, garnished with additional green sauce if desired.
