This is the main content.
Recipes
Chile Relleno Burrito (Chilies-Stuffed Burritos)
4 servings
45 minutes total

Ingredients

  • Nonstick aluminum foil
  • 4 large poblano chilies
  • Plastic wrap
  • 1 cup Vigo Classic Cilantro Lime Rice
  • 2 plum tomatoes
  • 1 small white onion
  • ¼ cup fresh cilantro
  • 2 tablespoons Pompeian Extra Virgin Olive Oil
  • 1 (8 oz) block Kraft Natural Monterey Jack Cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ cup flour, divided
  • 2 large Egglands Best Eggs
  • 1 cup grapeseed oil
  • 1 cup refried black beans
  • 4 large flour tortillas

Steps

    1. Preheat oven broiler to high and place rack in highest position. Line baking sheet with foil. Arrange chilies on baking sheet and broil 5–6 minutes, turning occasionally, until skin is completely blistered. Transfer to large bowl and cover with plastic wrap; set aside to cool.
    2. Reduce heat to 300°F. Heat rice following package instructions. Dice tomatoes and onions (1 cup); chop cilantro (¼ cup). Preheat medium saucepan on medium-high 3–4 minutes; add olive oil, onions, and tomatoes. Cook 6–7 minutes, stirring occasionally, then reduce heat to low. Shred cheese and add to tomato mixture; stir until cheese is melted. Remove pan from heat and stir in cilantro, cumin, and coriander until just blended. Cool to room temperature.
    3. Peel blackened-blistered skin from chilies. Cut a slit in each pepper and carefully remove seeds (keep stem intact). Stuff peppers evenly with cooled cheese mixture.
    4. Place ¼ cup flour in shallow dish. Separate egg yolks from whites; whisk egg whites in large bowl to soft peaks. Beat egg yolks and fold gently into egg whites with remaining ¼ cup flour. Heat grapeseed oil to 325°F in medium saucepan.
    5. Dredge each stuffed chili in flour (shake off excess), then dip in egg batter. Place in oil (in batches) and cook 2 minutes on each side until golden brown. Drain on paper towels and hold in warm oven. Repeat with remaining chilies.
    6. Place refried beans in microwave-safe bowl. Microwave on HIGH 1–2 minutes until warm. Microwave tortillas on HIGH 30 seconds to make pliable.
    7. To serve, lay warmed tortillas on clean work surface. Top each tortilla with ¼ cup black beans, ¼ cup rice, and 1 fried chili (pull stems from peppers and discard). Fold in ends of tortilla and roll over filling to make a burrito. Serve with Smoky Roasted Jalapeño Sour Cream. (Makes 4 large entrée-size portions.)

Amount per ¼ recipe serving: Calories 810, Total Fat 35g, Sat Fat 14g, Trans Fat 0g, Chol 145mg, Sodium 1520mg, Total Carb 92g, Fiber 9g, Sugars 5g, Protein 31g, Calc 45%, Vitamin A 0%, Vitamin C 0%, Iron 40%