Are you craving a delicious, comforting meal that's both satisfying and surprisingly easy to make? Look no further! This Chili Relleno Burrito recipe is a fantastic blend of textures and flavors, perfect for a quick weeknight dinner or a fun weekend lunch. Forget complicated, time-consuming recipes; this one is a simple delight that will leave you wanting more. Prepare to embark on a culinary adventure with this easy-to-follow guide to homemade cooking at its finest!
Ingredients: You'll Need These Simple Staples
This recipe makes approximately 4 burritos. Adjust ingredient quantities as needed.
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For the Chili Rellenos:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
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For the Burritos:
- 4 large flour tortillas
- 1 cup cooked rice (optional)
Step-by-Step Instructions: Let's Get Cooking!
1. Roasting the Poblanos:
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Preheat your oven's broiler. Place poblano peppers directly on the oven rack and broil for about 10-15 minutes, turning occasionally, until the skins are blackened and blistered. This is a key step for easy peeling!
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Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make peeling a breeze.
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Once cool enough to handle, peel off the blackened skin, remove the seeds and stems, and slice the peppers into strips.
2. Making the Chili Relleno Filling:
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Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
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Stir in the minced garlic and cook for another minute until fragrant.
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Add the diced tomatoes and green chilies, black beans, chili powder, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the flavors have melded beautifully. This is where the magic happens!
3. Assembling the Burritos:
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Warm the flour tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
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Spread a layer of the chili relleno mixture evenly over each tortilla.
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Top with shredded Monterey Jack cheese and cooked rice (optional).
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Fold the sides of the tortilla inwards, then roll it up tightly from one end to the other.
4. Serving and Enjoying:
- You can enjoy your Chili Relleno Burritos as is, or pan-fry them in a little oil for a few minutes per side until they are golden brown and crispy. This adds a delicious extra crunch! Serve immediately and relish every bite.
Tips and Variations for a Personalized Touch
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For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chili relleno filling.
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Feel free to experiment with different types of cheese. Cheddar, pepper jack, or a Mexican blend would all be delicious choices.
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Add other vegetables to the filling, such as chopped bell peppers, corn, or zucchini, for extra nutrients and flavor.
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For a vegetarian option, skip the rice and add more beans or vegetables.
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Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Nutritional Information (Per Burrito, Approximate)
- Calories: Approximately 400-500
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 50-60g
This Chili Relleno Burrito recipe is a healthy and delicious option for a quick and easy meal. The combination of flavors and textures is sure to please everyone, from seasoned cooks to beginners. Enjoy this simple yet satisfying dish, perfect for a weeknight dinner or a casual get-together. It's a testament to how delicious and easy homemade cooking can be!