Chile Relleno Burrito/rice Bowl Recipe

Roast and peel poblanos

Char poblano peppers over a gas burner, under a broiler, or on a hot grill, turning until the skin is blackened and blistered all over (about 8–10 minutes). Place hot peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Peel off the blistered skin carefully, rinse briefly if needed, and pat dry. Make a lengthwise slit in each pepper and remove seeds and membranes while keeping the pepper mostly intact. Season inside lightly with 1 tsp salt and 1/2 tsp black pepper.

Set peppers aside on a tray with the slit side up while you prepare the filling.

Cook vegetables

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add julienned carrot and diced eggplant; cook 4–5 minutes until eggplant begins to soften. Add oyster mushrooms and continue cooking 3–4 minutes until mushrooms release liquid and begin to brown.

Season the vegetables with 1 tbs soy sauce, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, and a pinch of salt and pepper. Cook an additional 1–2 minutes to allow flavors to combine. Remove from heat and stir in 1 tbs lime juice and 2 tbs chopped cilantro. Taste and adjust seasoning. Allow filling to cool slightly so it won’t melt cheese too quickly.

Stuff peppers

Spoon the vegetable mixture into each prepared poblano pepper, filling them about three-quarters full so there’s room for mozzarella. Sprinkle roughly 1/4 cup shredded mozzarella into each pepper (divide 1 cup among peppers). Gently press filling to compact. Set stuffed peppers aside on a plate or baking sheet.

Prepare batter

In a bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and a pinch (1/4 tsp) of salt until uniform. If using egg whites, beat 2 cold egg whites to soft peaks in a separate chilled bowl. Slowly fold the egg whites into the dry mix, then add 3 tbs cold sparkling water and 3 small ice cubes to keep batter chilled. Mix gently until just combined — the batter should be thick enough to coat a spoon but still airy. If not using egg whites, whisk sparkling water into dry mix until you reach that texture.

Keep batter chilled in a bowl set over a bowl of ice if you’ll take longer than a few minutes before frying.

Heat oil

Pour about 1 to 1 1/2 inches of vegetable oil into a large shallow skillet or Dutch oven (about 3–4 cups depending on vessel). Heat oil over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately.

Batter and fry chiles

Pat the stuffed poblano peppers dry. Hold each pepper by the stem and dip into the batter, coating evenly; lift and let excess drip off. Carefully lower the battered pepper into hot oil. Fry 2–3 peppers at a time (do not crowd) for 3–4 minutes per side, turning gently, until batter is golden brown and crisp. Use tongs or a spider for turning. Drain fried chiles on a wire rack set over a baking sheet or on paper towels. Keep warm in a low oven (200°F/95°C) if needed while you finish the rest.

Assemble burrito or bowl

For burritos: Warm large tortillas briefly on a hot skillet until pliable. Place a tortilla flat, spoon 3/4 cup cooked java rice down the center, place a fried chile atop the rice, add a spoonful of pickled onion, a drizzle of salsa or crema, and extra cilantro. Fold sides and roll into a burrito. For rice bowls: Spoon 1 cup cooked java rice into each bowl, place a fried chile on top or slice it and arrange pieces over rice, sprinkle additional mozzarella, spoon salsa and crema on the side, and garnish with cilantro and lime wedges.

If you want cheese extra melty, after plating briefly place burritos or bowls under broiler for 1–2 minutes to melt the mozzarella (watch closely).

Serve with lime wedges, salsa roja or chipotle salsa, sour cream or crema, chopped cilantro, and pickled red onion. Add hot sauce or additional salsa to taste.