Baked Chile Relleno Burrito (Dinner for Two)
These baked burritos bring together the best of a chile relleno burrito and a hearty bean and rice burrito for an easy Dinner for Two. Roasted Anaheim chiles are simmered until tender, then folded into a spiced pinto bean filling with fluffy cilantro rice and melty Monterey Jack cheese. Rolled up and baked until golden and bubbling, they deliver all the smoky, cheesy comfort of chile rellenos—no frying required.
Servings: 3 Burritos
Ingredients
- 1 cup plus 2 tablespoons vegetable or chicken broth. (or use better than bullion mixed with water)
- ¼ cup long-grain white rice , rinsed
- 3 cloves garlic , minced
- salt
- 2 tablespoons cilantro
- 1 teaspoon rice vinegar or lime juice
- 1 tablespoons vegetable oil
- 1 clove shallot or ½ cup onion, chopped fine
- 1½ tablespoons tomato paste
- 1 teaspoon canned chipotle peppers in Adobo sauce , minced
- 1½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 to 3 Anaheim peppers or poblano, halved lengthwise, leaving stems intact and seeds removed
- 1 ½ teaspoons lime juice
- 3 10-inch flour tortillas
- 5 ounces Monterey Jack cheese , shredded (about 1 ¼ cups)
Instructions
Roast the chile peppers
- Move your oven rack so it’s about 6 inches below the broiler and let it preheat. Line a baking sheet with foil.Slice your Anaheim peppers in half lengthwise, keeping the stems intact (they make them easier to handle), and remove the seeds. Lay them cut-side down on the baking sheet, then give them a light drizzle of olive oil and a sprinkle of salt and pepper.
- Slide them under the broiler, about 4 to 7 minutes. Until the skin is blistered and charred.Once they’re out of the oven, let them cool just enough to handle. Then trim off the stems and gently peel away any loose skin. Don’t stress about getting every last bit—just remove what slips off easily and call it good.
Cook the rice
- In a small saucepan, combine the rinsed rice with ½ cup broth. Add garlic cloves and a ¼ teaspoon salt, then bring everything to a boil over medium-high heat.
- Once it’s boiling, cover the pot, reduce the heat to low, and let it cook gently until the rice is tender and the liquid is absorbed—about 20 minutes.Take it off the heat and let it sit, still covered, for about 10 minutes. Fluff the rice with a fork and stir in chopped cilantro and a splash of rice vinegar (or lime juice). Cover to keep warm.
Pinto bean burrito filling
- Heat oil in a Dutch oven or heavy-bottomed large saucepan over medium heat until shimmering. Add the shallot and cook until it’s just beginning to brown, about 5 minutes. Stir in the tomato paste, chipotle, cumin, oregano, remaining garlic, and a pinch of salt. Cook for a minute or two until everything smells fragrant. Add in your roasted chiles along with a splash of broth. Cover and let everything simmer gently for about 15 minutes
- Using a potato masher, coarsely mash ½ cup of beans and remaining ¼ cup broth. Stir the mashed beans into the pot, being gentle so you don’t break up those softened chiles. Let everything cook together, stirring often, until most of the liquid has reduced, about 3 minutes.Turn off the heat and finish with a squeeze of lime juice, then stir in the remaining whole beans. Cover to keep warm.
Fill, Fold, Bake
- Adjust your oven rack so it’s about 6 inches from the broiler element and turn on the broiler. Wrap tortillas in a damp dish towel and microwave them for about 1 minute, until warm and pliable. Lay the tortillas out on your counter, placing relleno chiles on top of each tortilla. Spoon a mound of warm rice down the center, followed by the chile-bean filling, then sprinkle about ¼ cup of Monterey Jack over each one. Keep everything closer to the bottom edge so you have room to roll.
- Working one tortilla at a time: Fold the sides in over the filling, then bring the bottom edge up and over, pulling it back slightly to snug everything in tight. Continue rolling forward, keeping it firm as you go—you want a tight burrito, not a loose wrap.
- Place each burrito seam-side down on a foil-lined baking sheet (another easy cleanup win). Sprinkle the remaining Monterey Jack over the top, then slide them under the broiler. Broil for 3 to 5 minutes, just until the cheese is melted, bubbling, and starting to turn golden in spots.
Notes
Make ahead notes:
You can roast the peppers up to 2 days in advance and keep them tucked away in the fridge.
The bean and chile filling also holds up beautifully. In fact, Just store it in the fridge and gently rewarm it in the microwave when you’re ready to assemble.