Chile Relleno Burrito

Instructions

1. Preheat your oven to 350°F (175°C). Prepare all your ingredients and have them on hand. This makes the cooking process easier.
2. Place the poblano peppers on a baking sheet. Roast them in the preheated oven for about 15 minutes, or until the skins have blistered and blackened. Turn them halfway through for even roasting.
3. Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes. This will help loosen the skins.
4. Peel the blistered skins off the peppers gently, remove the seeds, and be careful not to tear the peppers.
5. Stuff each pepper with an equal amount of shredded Monterey Jack cheese. Set aside.
6. In a shallow dish, place the flour, salt, and pepper. Mix well.
7. In a separate bowl, whisk the eggs until frothy.
8. Heat vegetable oil in a large skillet over medium heat.
9. Dredge each stuffed pepper in the flour mixture, then dip it into the whisked eggs to coat completely.
10. Carefully place each coated pepper into the hot oil. Fry until golden brown on all sides, about 4-5 minutes per side. Drain on paper towels to remove excess oil.
11. Warm the tortillas in a dry skillet over low heat or in the microwave for a few seconds until pliable.
12. To assemble the burrito, spread a layer of refried beans onto each tortilla, followed by a layer of rice. Place a fried chile relleno in the center.
13. Top with sour cream and salsa. Add freshly chopped cilantro if desired.
14. Fold the sides of the tortilla over the filling and roll to enclose, securing the burrito.
15. Serve immediately while warm and enjoy your Chile Relleno Burrito.