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    Home » Recipes » Chicken & Poultry

    Published: Mar 3, 2023 by Kelly Bloom · This post may contain affiliate links · Leave a Comment

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    Chile Relleno Burrito

    Jump to Recipe Print Recipe
    chili relleno burrito with salsa queso sauce on a platter of rice, lettuce, and black beans.

    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!

    chili relleno burrito with salsa queso sauce on a platter of rice, lettuce, and black beans.

    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!

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • How to Make a Chile Relleno Burrito
    • Serving Suggestions
    • Substitutions & Variations
    • Equipment
    • Storage
    • Tips for Success
    • Frequently Asked Questions
    • Food Safety
    • Some Other Recipes We Are Sure You Will Love
    • Connect with Smells Like Delish!
    • 📖 Recipe

    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!

    flour tortillas, pulled chicken, grated cheese, diced tomatoes, diced onion, garlic, chili powder, cumin, and a poblano chile pepper for making chile relleno burritos.

    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.
    • 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

    1. 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.
    chili powder and cumin added to a skillet of sauteed onions and peppers.
    1. Add the olive oil to a hot skillet and saute the diced Poblano, diced red bell pepper, onion, and garlic.
    sauteed onions and peppers.
    1. Add the chili powder, ground cumin, salt, and pepper. Saute for 5 minutes on medium. Transfer to a bowl.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Prepare the Burritos

    1. 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!
    flour tortillas with bowls of shredded chicken, shredded cheese, sauteed peppers and onions, and chopped cilantro.
    chicken and poblano peppers on a flour tortilla.
    1. Spread some smoked pulled chicken on each burrito wrapper. Top with some of the sauteed peppers and onion.
    cheese, chopped cilantro, chicken, and poblano peppers on a flour tortilla.
    1. Top with shredded cheese and chopped cilantro. If you like sour cream, now the time to add it.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Wrap Up Tight

    1. Fold the sides of the burrito inward, and start rolling up from the end nearest you. Roll up nice and tight.
    rolled up chile relleno burrito.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Bake and Serve

    1. 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.
    2. Bake in the preheated oven for 30 minutes. Remove from the oven and lift off the foil.
    3. 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.
    burritos separated by parchment paper in a casserole dish for baking.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    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.

    chile relleno burrito with salsa queso sauce on a platter of rice, lettuce, and black beans.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    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.

    • Ceramic 9x13 Casserole Dish
    • parchment paper sheets

    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

    What is a Chile relleno burrito?

    It's poblano chiles, shredded meat, and pepper Jack cheese that's wrapped inside a soft flour tortilla.

    Do I have to add meat to my chile relleno burrito?

    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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      Air Fryer Cheese Quesadillas
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    📖 Recipe

    chile relleno burrito with salsa queso sauce on a platter of rice, lettuce, and black beans.
    Print Recipe SaveSaved!
    5 from 1 vote

    Chile Relleno Burrito

    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!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Dishes
    Cuisine: American, Cinco de Mayo, Mexican
    Servings: 6 burritos
    Calories: 380kcal
    Author: Kelly Bloom

    Equipment

    • Ceramic 9x13 Casserole Dish
    • parchment paper sheets

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 380kcal | Carbohydrates: 22g | Protein: 28g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1136mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1048IU | Vitamin C: 37mg | Calcium: 452mg | Iron: 2mg
    Keyword : chile relleno burrito, chili relleno burrito, chili relleno recipe

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    Author photo for Kelly Bloom

    Hi, I'm Kelly! and I have a love affair with herbs & spices! Here at Smells Like Delish, I'm all about creating food that has three aspects: flavor, aroma, and texture - to create satisfying fare!

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