Easy Tex-Mex Chile Relleno Burritos
Chile Relleno Burritos are 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!
Servings: 6 burritos
Calories: 380kcal
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.
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