Bacon breakfast burrito filled with the usual suspects (eggs, cheese, and hash browns) BUT taken to the top with a gorgeous Chile relleno added in the mix.

Now I am going to start right off and say this is not a simple or an easy breakfast. UNLESS you make the relleno the night or day before. Making them is absolutely a labor of love and requires time and lots of patience. I am not trying to discourage you, just being honest. THESE ARE INCRDIBLE! I love to order Chile relleno at my favorite Mexican restaurant all the time and the last time I ate there I was dreaming of putting the leftovers in a breakfast burrito the next morning. Boom, the idea was born.

And what a beauty she is! The roasted poblano brings out such an incredible element and enhances the flavors of the other ingredients. Like I mentioned before, if you want to make them the day or night before it does make the process easier. However, they are fantastically fresh so if you want to take on a weekend challenge this is worth it. If you do make it ahead, just pop them in the oven on 375 and reheat for 10-15 minutes.

To start out we will be roasting poblano peppers.

This is best done on an open flame. The easiest way is right on the eye of the stove. Just pop them on and carefully watch them roast. As you see the skin will blister and turn black/brown. Keep flipping them w some tongs and get as much of it roasted as you can. Then place in a paper bag to steam. This makes it easy to peel the skin off. From there we will carefully cut/slit 3/4 of the way down the pepper to remove the seeds/veins. Stuff with cheese, batter, and fry. I told you it was a lot. But just look at the reward.

Yum! I like to make these with bacon, hash browns, cheddar cheese, scrambled eggs, restaurant style salsa, and a heaping scoop of sour cream. The cream helps balance the salt and heat. Then to finish it off a good pour of Verde (green) hotsauce. Here you have a glorious flavor packed breakfast burrito!

A few tips-

Bacon- If you have an air fryer this is the BEST way to cook bacon. Pop them in at 350 degrees for 10-12 minutes. No greasy mess and crunchy! If you do not have an air fryer you can bake the bacon. Not only is it convenient, but it also frees up the stovetop so you can work on the hash browns and eggs. To bake: Preheat the oven to 400° and lay the strips out on a baking sheet covered in parchment or aluminum foil. (For extra crispy lay the bacon on a wire rack) bake for 15 minutes. Let cool, drain on paper towels, and then crumble.
Hash browns- Of course homemade is best but if you want to buy them that is ok too. When I do not have time for fresh, I buy the brand Simply Potatoes. They are kept in the fridge not freezer and cook up fast. Just remember to season them well. Now if you are making it from scratch here are a few pointers. Use russets or Yukon golds for a creamier potato. In a large pan {I use a 12″ cast iron) set to med-high heat. Add the oil and then the potatoes. Spread the potatoes in the pan to make them even and lightly smash down with a spatula. Season with salt, pepper, and paprika. Do not touch the potatoes for about 4 minutes. Let them start to get a crust on the bottom. Now flip/mix and lightly smash down again. Let them cook for 4 minutes more.

They should start to get a golden color. If not keep repeating until they do. Everyone’s pans/stoves cook differently. I like my hash browns to be golden and crispy. Once they are there lower the heat to low to keep warm.

Tortilla- I highly recommend getting LARGE homemade style burritos. We are loading this up and need all the extra tortilla space. You can find them in the Mexican aisle at the grocery store. I like the Don Pancho brand.
Eggs- Scrambled is best. Season well and do not overcook.
Lastly, you will want 1 Chile Relleno per burrito so make sure to have 1 poblano per person.

Okay, Let Us get started!

Print Recipe

Chile Relleno Breakfast Burrito!

A bacon burrito with all the yummy usual breakfast ingredients but taken to the next level with a roasted, battered, and fried poblano pepper. This Chile Relleno burrito is out of this world!

Prep Time30

Cook Time30

Rest time for the poblano15

Total Time1 14

Course: Breakfast, brunch

Cuisine: American, Mexican

Keyword: bacon, bacon and eggs, breakast burritos, breakfast, breakfast burrito, brunch, chile relleno, chile relleno burrito, hashbrowns, Mexican breakfast, mexican food, weekend breakfast

Servings: 2 servings

Ingredients

Chile Relleno

2 Poblano peppers 1 poblano per person.
Oaxaca cheese, cut into strips
Canola oil for frying
3 egg whites
2 egg yolks
1 tbsp. flour
1/8 tsp. cream of tartar
toothpicks 4-6 per poblano
brown paper bag

Remaining breakfast fillings

4 eggs, scrambled and seasoned with salt, pepper, and paprika
6-8 strips bacon, cooked, and crumbled
2 Russet potatoes, shredded and cooked into hash browns. Season with salt and pepper. (I like to use jalapeno salt) Or store bought hash browns. Season well.
1/2 cup cheddar cheese, shredded You can use the Oaxaca if you like or mix them.
Restaurant style salsa
sour cream
Verde (green) hot sauce I love Tucker's Pepper Company. Vera Verde. (Can buy online)
2 LARGE flour burrito size tortillas I like Don Pancho brand

Instructions

I apologize for not having pics. I will update soon. In mean time I will do my best to explain and feel free to message me with questions.
To start out we will be roasting the poblanos. The best way is over an open flame or on the eye of the stove.
Set the stove temp to medium and using tongs, carefully place on the heated element. I do 2 at a time. Make sure to turn the oven vent on.
The skin will start to bubble, blister, and begin to roast. Carefully turn with tongs and keep moving them around until all sides are roasted. Black/brown.
Do the best you can to get as much of the skin roasted.
Now move them to a paper bag, roll up the to and let them sit/steam for 10 minutes. This will make them easier to peel.
This is the hardest part. To peel, simply find a piece of the skin and start ripping it off. Keep paper towels handy because it can get messy.
Once peeled. cut a small slit in the pepper on op of one side but not all the way down. About 3/4 way.
Now carefully get your fingers or a butter knife in there and remove the seeds and as much of the skin as you can. It is okay if it rips. We will be using toothpicks to hold together but try not to rip it.
Now that all the seeds are out, cut or shred the Oaxaca cheese and stuff it in the pepper. We want enough to fill them but not overflowing as we will need to seal the skin.
Stay in here with me. You are doing great. I know it can be a pain.
Okay, cheese is in, now lets seal. Simply pinch the slit we cut and stuffed together and push a toothpick through. Work your way down from the top to the end of the slit and seal with 4-6 toothpicks. It will kind of look like Frankenstein at this point and that means you did it correctly.
Let them sit and we will move on to the batter. But before we do, get a pan ready and fill about 1 1/2 inches full of oil. Set to medium and move onto the batter.
In a small bowl add the egg whites. mix with a hand mixer until fluffy. add the cream of tartar and a pinch of salt. Mix again until the whites are super stiff.
Now add the yolks to the whites and mix in.
Lastly add the flour and FOLD in with a rubber spatula. This will keep the batter from deflating,
Carefully dust the chilies with some extra flour and then dip into the batter. Flip to coat.
Now very carefully move directly to the hot oil.
Repeat with the remaining poblanos and cook until golden brown on both sides.
Let drain on paper towels.
NOW REMOVE THE TOOTHPICKS. You can feel along the pepper and see where they are. Just pull them out and be sure you got all.
Chop into pieces and assemble the burrito! Warm up the tortilla 1st.
I like to start with the hash browns, eggs, relleno, cheese, salsa and then sour cream on the tortilla. Roll up tight, cut in half and drown in hot sauce.
ENJOY!