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Chile Relleno Burritos (06.07.12)

Posted: 11:48 AM, Jun 07, 2012
Updated: 2012-06-07 19:35:22-04
Chile Relleno Burritos (06.07.12)

by Jennifer Burns, Gossner Foods

  • 2 tablespoon olive oil
  • 4 poblano chiles
  • 1/2 pound Gossner Monterey Jack or Pepper Jack cheese
  • 2 eggs, lightly beaten
  • 1/3 cup flour
  • 1/2 cup canola oil
  • 4 flour tortillas
  • 2 cups cooked rice
  • 1 can or jar salsa verde
  • Salt and Pepper, to taste

Preheat oven to 400 degrees.

Coat the chilies with the olive oil, salt and pepper. Roast them for 15 minutes. Let cool. Make a slit down the middle of the chilies. Stuff them with the cheese. Dip each chile in the eggs, then roll in flour. Repeat. Bring the canola oil up to a high heat. Fry battered chiles ’til golden brown. Drain on paper towels. Place some of the rice in each flour tortilla, top with one of the chilies. Fold like a burrito. Serve with the salsa verde.