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!
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!
