Ingredients with Measurements:
- 4 large flour tortillas
- 4 poblano peppers, roasted and peeled
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roast the poblano peppers in a roasting pan until the skin is charred and blistered, about 15-20 minutes. Remove from the oven and let cool.
3. Peel the skin off the peppers and remove the seeds and stems.
4. In a blender or food processor, puree the peppers until smooth.
5. In a large bowl, mix together the pureed peppers, cooked rice, black beans, shredded cheese, salsa, and cilantro. Season with salt and pepper to taste.
6. Heat the vegetable oil in a large skillet over medium heat.
7. Warm the flour tortillas in the microwave or oven.
8. Spoon the filling onto the center of each tortilla.
9. Fold the sides of the tortilla over the filling, then roll up tightly.
10. Place the burritos seam-side down in the skillet and cook until golden brown on all sides, about 3-4 minutes per side.
11. Serve hot with additional salsa and cilantro, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 560
Fat: 23g
Carbohydrates: 64g
Protein: 23g
Sodium: 910mg
Fiber: 10g
Sugar: 5g
Substitutions for ingredients:
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
- Monterey Jack cheese can be substituted with cheddar cheese or pepper jack cheese.
- Salsa can be substituted with hot sauce or enchilada sauce.
Variations:
- Add cooked shredded chicken or ground beef to the filling for a meatier burrito.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top the burritos with sour cream or guacamole for added flavor.
Tips and tricks:
- To make the burritos easier to roll, warm the tortillas in the microwave for 10-15 seconds or in the oven for a few minutes.
- Use a toothpick to hold the burrito together while cooking if it starts to unravel.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the burrito in foil and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the burritos on a platter with additional salsa and cilantro on top.
Garnishes:
Fresh cilantro, sliced jalapenos, diced tomatoes, and sliced avocado.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the burrito filling is too dry, add a little more salsa or a splash of water.
- If the burrito is too difficult to roll, try using less filling or a larger tortilla.
Food safety advice:
- Make sure to thoroughly wash the poblano peppers before roasting.
- Store leftover burritos in the refrigerator within 2 hours of cooking.
Food history:
Chile relleno burritos are a fusion of Mexican and American cuisine, combining the traditional Mexican dish of chile rellenos with the popular American dish of burritos.
Flavor profiles:
Spicy, savory, and cheesy.
Serving suggestions:
Serve the burritos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican