Chile Relleno Burrito is a unique twist on the classic Mexican Chile Relleno. Imagine Poblano peppers, smoked pulled chicken, and pepper jack cheese wrapped up and draped with a salsa-queso sauce!
Why You Will Love This Recipe
How about a delicious, spicy twist on your favorite burrito with the classic flavors of a chile relleno? That's right, we've combined two amazing Mexican classics together for a chili relleno burrito that will be a new favorite!
You will also love this 'lite' preparation, as there is no deep frying of the poblano pepper, just all the flavor from the chiles, smoked chicken, and pepper Jack cheese!
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Ingredients
Assemble the fresh ingredients ahead of time for this chilie relleno burrito so you can quickly prepare this delicious blend of flavors. You can purchase prepared smoked chicken, or if you have a Traeger grill, you can smoke your own!
For the Chili Relleno Burritos
- Smoked Pulled Chicken - you can use a rotisserie chicken also, just shred it up.
- Large Burrito Wraps - get the large 12" diameter ones so you have plenty of wrapping room.
- Poblano peppers - seeded, and diced.
- Red Bell pepper - diced.
- Olive oil - to saute the vegetables.
- Onion - diced.
- Garlic - minced.
- Pepper Jack Cheese - shredded. You can use Mexican cheese blend also!
- Chili powder - Any brand, or see our Chili Seasoning mix recipe.
- Cumin - ground.
- Cilantro - chopped.
- Salt
- Pepper
- Avocado - for garnish.
- Queso sauce - To drape over the plated burritos.
For Homemade Queso Salsa Sauce
- Velveeta Cheese - any kind, or a can of plain queso sauce.
- Salsa - medium, mild, or hot, your choice.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make a Chile Relleno Burrito
Discover how to make an easy-to-follow Chile Relleno Burrito that is sure to turn dinner time into a fiesta!
Saute the Peppers and Onion
- Preheat the oven to 350 F, and spray a 9 x 13" baking or casserole dish with non stick cooking spray. Cut six square of parchment paper into 9" squares to use as slings for each burrito later. Set aside for later.
- Add the olive oil to a hot skillet and saute the diced Poblano, diced red bell pepper, onion, and garlic.
- Add the chili powder, ground cumin, salt, and pepper. Saute for 5 minutes on medium. Transfer to a bowl.
Prepare the Burritos
- Shred the smoked chicken and set into a bowl alongside the bowl of sauteed peppers.
Shred the cheese if it's not already shredded, and set the chopped cilantro nearby.
Set your burrito wraps on your work surface near the bowls. Now you have an assembly line!
- Spread some smoked pulled chicken on each burrito wrapper. Top with some of the sauteed peppers and onion.
- Top with shredded cheese and chopped cilantro. If you like sour cream, now the time to add it.
Wrap Up Tight
- Fold the sides of the burrito inward, and start rolling up from the end nearest you. Roll up nice and tight.
Bake and Serve
- Place the chili relleno burritos in a casserole dish, each sling of parchment paper. This will prevent the burritos from sticking together while baking. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove from the oven and lift off the foil.
- Transfer each chilie relleno burrito to a serving plate and garnish with salsa, sliced avocado, pico de gallo, or warmed up queso sauce. Serve immediately.
PRO TIP: Alternatively, you can wrap each burrito in aluminum foil and heat them in the oven separately.
Serving Suggestions
These smoked Chili Relleno burritos are a perfect match for our Instant Pot Cilantro Lime Rice. Create your own Mexican restaurant platter with some rice, black beans, and shredded lettuce garnished with diced tomatoes and sliced avocados.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions & Variations
I love using the large Mission burrito wraps, but use any brand you like. While this smoked pulled chicken is simply divine with the poblanos, you can use any meat you like, or none.
Black beans, refried beans, diced potatoes, and even scrambled eggs make fabulous, tasty substitutes for meat.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
Storage
Wrap any leftover chile relleno burrito up in aluminum foil. Store in the refrigerator for up to three days. You can freeze for up to three months also.
Tips for Success
- Use the parchment paper slings to bake all six burritos at the same time. This keeps them from sticking together and lets you simply lift them out of the baking dish.
- Wrap in aluminum foil if you want to only cook one or two at a time.
- You can roast the chili peppers first, then core and chop. Full chilies in the burrito get stringy though.
Frequently Asked Questions
It's poblano chiles, shredded meat, and pepper Jack cheese that's wrapped inside a soft flour tortilla.
No, you can use refried beans or black beans instead.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Chile Relleno Burrito
Ingredients
For the Chile Relleno Burrito
- 1 tablespoon Olive oil
- 1 large Poblano pepper seeded, and diced
- ½ medium Red Bell pepper diced
- ½ medium onion diced
- 2 cloves garlic minced
- ½ teaspoon chili powder
- ½ teaspoon cumin ground
- ½ teaspoon salt more to taste
- ¼ teaspoon pepper
- 12 oz Smoked Pulled Chicken or any meat of choice
- 6 extra large flour tortillas any brand
- 8 oz Pepper Jack cheese shredded
- ½ cup cilantro fresh
- Avocado Optional, sliced
- 8 oz Queso Sauce
For Homemade Queso Salsa Sauce
- 4 oz Velveeta cheese cut into cubes or shredded
- 4 oz Salsa jarred or fresh
Instructions
- Preheat the oven to 350 F, and spray a 9 x 13" baking or casserole dish with non stick cooking spray. Cut six square of parchment paper into 9" squares to use as slings for each burrito later. Set aside for later.
- Add the olive oil to a hot skillet and saute the diced Poblano, diced red bell pepper, onion, and garlic.1 tablespoon Olive oil, 1 large Poblano pepper, ½ medium Red Bell pepper, ½ medium onion, 2 cloves garlic
- Add the chili powder, ground cumin, salt, and pepper. Saute for 5 minutes on medium. Transfer to a bowl.½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper
- Shred the smoked chicken and set into a bowl alongside the bowl of sauteed peppers. Shred the cheese if it's not already shredded, and set the chopped cilantro nearby. Set your burrito wraps on your work surface near the bowls. Now you have an assembly line!
- Spread some smoked pulled chicken on each burrito wrapper. Top with some of the sauteed peppers and onion.12 oz Smoked Pulled Chicken, 6 extra large flour tortillas
- Top with shredded cheese and chopped cilantro. If you like sour cream, now the time to add it.8 oz Pepper Jack cheese, ½ cup cilantro
- Fold the sides of the burrito inward, and start rolling up from the end nearest you. Roll up nice and tight.
- Place the chili relleno burritos in a casserole dish, each sling of parchment paper. This will prevent the burritos from sticking together while baking. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove from the oven and lift off the foil.
- ransfer each chilie relleno burrito to a serving plate and garnish with queso-salsa, sliced avocado, pico de gallo, or warmed up queso sauce. Serve immediately.Avocado, 8 oz Queso Sauce
For Homemade Queso-Salsa Sauce
- In a medium glass bowl, add the shredded or cubed Velveeta cheese. Microwave in 1 minute increments until smooth and melted.4 oz Velveeta cheese
- Remove from microwave and slowly blend in the jarred salsa into the melted Velveeta. Pour over the Chile Relleno Burritos.4 oz Salsa
Notes
- Use the parchment paper slings to bake all six burritos at the same time. This keeps them from sticking together and lets you simply lift them out of the baking dish.
- Wrap in aluminum foil if you want to only cook one or two at a time.
- You can roast the chili peppers first, then core and chop. Full chilies in the burrito get stringy though.
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