The Cheesy Poblano Wrap

For the Chile Relleno

• 4 large poblano peppers approximately 4 ounces each, for optimal cheese stuffing
• 8 ounces Monterey Jack cheese cut into 1-ounce strips for easy insertion
• 1 cup all-purpose flour for dredging the peppers
• 3 large eggs separated for the classic fluffy batter
• Neutral oil such as avocado oil or light olive oil, for frying

For the Guacamole

• 2 large avocados pit and skin removed, ripeness is key for creamy texture
• ½ tablespoon freshly squeezed lime juice approximately the juice from half of one lime, to brighten flavors and prevent browning
• Salt to taste, enhances all the other flavors

For the Burritos

• 4 10-inch or 12-inch flour tortillas choose large tortillas for easy rolling and generous filling
• ½ cup pico de gallo freshly made or store-bought, for a burst of fresh flavor
• 2 cups cooked, shredded carnitas alternatively, use cooked, shredded chicken for a leaner option

To Prepare Your Workspace

• Preheat your broiler to a high setting. If necessary, adjust your oven racks so that the poblano peppers will be positioned approximately 8 inches directly beneath the heating element. This ensures even charring.
• Line a large baking sheet completely with aluminum foil. This will make cleanup much easier after broiling the peppers. Set this prepared baking sheet aside.
• Cover a large plate with 2-3 layers of paper towels to absorb excess oil later. Place a wire cooling rack directly over this plate and set it aside. This setup allows air circulation for crispy fried peppers.
• Fill a large bowl with cold water and plenty of ice. This ice bath is crucial for rapidly cooling the peppers and aiding in the peeling process. Set this aside as well.

To Roast the Peppers to Perfection

• Carefully arrange all four poblano peppers on your foil-lined baking sheet. Ensure there is no stacking or overlapping of the peppers, and leave some space between each one. This allows them to roast evenly on all sides, achieving a consistent char.
• Place the baking sheet under the preheated broiler. Broil the peppers for approximately 5 minutes, or until their tops are visibly dark brown and nicely charred. Keep a close eye on them to prevent burning. Carefully remove the baking sheet from the oven and, using tongs, gently flip each pepper over so that the charred side faces down.
• Return the baking sheet to the oven and continue broiling the peppers for an additional 2 to 3 minutes, or until all sides are uniformly dark brown and charred. This ensures maximum smoky flavor and tenderization.
• Once charred, carefully remove the baking sheet from the oven. Immediately transfer the hot, blistered peppers into the bowl of ice water you prepared earlier. Submerge the peppers completely in the ice bath and allow them to cool down thoroughly. This step not only stops the cooking process but also helps loosen their skins for easy removal.
  
• Once the peppers are completely cooled, transfer them from the ice bath to a clean cutting board. Gently peel off the charred skin from each pepper using your fingers or a paring knife. The skin should come off easily. Slice off the stem from the top of each pepper and discard it. Then, carefully make a slit down one side of each pepper, open it up, and gently scoop out any seeds and membranes, discarding them to ensure a clean interior for stuffing.
• Now for the best part! Take each prepared poblano pepper and carefully stuff it with 2 ounces of Monterey Jack cheese strips. Make sure the cheese is fully enclosed within the pepper to prevent it from leaking out during frying. Set these delicious, stuffed peppers aside while you prepare the batter.
  

To Bread and Fry the Chile Rellenos for a Crispy Exterior

• Pour the all-purpose flour into a shallow bowl or plate. This will be your first dredging station for the peppers. Set it aside, ensuring it’s easily accessible.
• Carefully crack the large eggs and separate the yolks from the whites. Place the egg whites in a large mixing bowl (or the bowl of a stand mixer) and the egg yolks in a separate small bowl. This separation is key for achieving the classic fluffy relleno batter. Set both bowls aside.
• Fill a large skillet with high sides, or a large pot, with approximately 1 inch of neutral cooking oil. Place the skillet over medium-high heat and allow the oil to heat up thoroughly until it is hot enough for frying. Refer to the ‘Notes’ section for tips on how to safely test the oil temperature.
• While your oil is heating, use a hand mixer or a stand mixer with the whisk attachment to beat the egg whites in the large mixing bowl. Beat for about 4 to 5 minutes, or until stiff peaks form. The whites should be fluffy and hold their shape. Once stiff, gently fold in the egg yolks until they are just combined, creating a light and airy batter. Set this mixture aside.
  
• One by one, take each cheese-stuffed poblano pepper and place it into the shallow bowl of all-purpose flour. Roll and gently flip the peppers until all sides are completely and evenly coated in flour. This dry layer helps the egg batter adhere better.
• Immediately transfer each floured pepper, one at a time, into the prepared egg white mixture. Dip the pepper thoroughly, ensuring it is fully coated in the fluffy egg batter. As soon as it’s coated, carefully place the battered pepper into the skillet with the hot oil.
• Fry each pepper, turning as needed with tongs, until it is beautifully golden brown on all sides. This typically takes approximately 3 minutes in total. Once golden and crispy, carefully remove the pepper from the hot oil and place it onto the wire cooling rack you prepared earlier, positioned over the layers of paper towels. The paper towels will absorb any excess oil, helping the relleno stay crisp. Repeat this process with all the remaining peppers. Allow the fried peppers to cool slightly on the wire rack until they are ready to be assembled into the burritos.
  

For the Fresh and Zesty Guacamole

• In a small bowl, combine the fresh avocado flesh, freshly squeezed lime juice, and a pinch of salt. Use a fork to mash these ingredients together until they are well combined and have reached your desired consistency – whether you prefer it chunky or smooth. Taste the guacamole and adjust the lime juice or salt as needed to achieve the perfect balance of flavors. Set your vibrant guacamole aside, ready to be spread into your burritos.
  

To Fill and Expertly Roll the Burritos

• Lay one large flour tortilla flat on a clean, stable work surface. Spoon about ¼ of the prepared guacamole mixture onto the middle of the tortilla, forming it into a horizontal line, slightly below the center. This creates the base layer of flavor.
• Layer the guacamole with a portion of the fresh pico de gallo, followed by a generous amount of shredded carnitas. Finally, carefully place one perfectly fried chile relleno on top of these vibrant fillings. Each burrito will get one chile relleno.
  
• Begin the rolling process by taking the edge of the tortilla furthest from you. Fold this edge down and over the filling, bringing it to meet the bottom edge of the tortilla. Gently press down on the filling to compact it slightly, then unfold the tortilla. The filling should now be mostly concentrated over the bottom half of the tortilla.
• Next, fold the left and right edges of the tortilla inward towards the center. Aim to cover as much of the filling as possible without overlapping the tortilla edges excessively, creating neat, enclosed sides.
• With the sides securely folded towards the center, lift the bottom edge of the tortilla (the edge closest to you). Fold this edge up and over the filling, tucking it snugly under the top edge of the filling. This creates a tight base for the roll.
• Now, gently but firmly roll the tortilla away from you. As you roll, maintain consistent pressure and hold the folded sides together to keep the fillings secure inside, continuing until the burrito is completely rolled into a compact, cylindrical shape.
• Place the finished, rolled burrito onto a large plate, seam-side down to help it hold its shape. Repeat this entire filling and rolling process with the remaining tortillas and ingredients until all four delicious burritos have been prepared. Serve these incredible chile relleno burritos warm, with additional toppings such as sour cream, hot sauce, or extra pico de gallo, as desired.

• To Safely Test the Oil Temperature: Achieving the correct oil temperature is crucial for crispy, non-greasy chile rellenos. A reliable method is to dip the handle-end of a large wooden spoon into the hot oil. If the oil forms numerous small bubbles around the wood, but not violently or vigorously, it indicates that the oil has reached the ideal temperature for frying. If no bubbles form, the oil is too cool; if it bubbles excessively or smokes, it’s too hot. Adjust heat accordingly.
• Make it Dairy Free: For a dairy-free version of this delicious burrito, simply substitute the Monterey Jack cheese with your preferred brand of high-quality dairy-free cheese that melts well. Ensure it is specifically designed for cooking applications to achieve that gooey texture.
• Make it Vegetarian: To transform this into a satisfying vegetarian meal, replace the shredded carnitas entirely with a hearty alternative like seasoned black beans, pinto beans, or a vibrant mix of sautéed vegetables such as bell peppers and onions. Alternatively, you can simply omit the meat ingredient altogether, letting the chile relleno shine.
• Make it Vegan: For a completely vegan rendition, use a plant-based cheese substitute that melts effectively for the chile relleno. Additionally, omit the meat or replace it with a generous serving of beans (black, pinto, or refried). Remember to ensure all other ingredients, like the tortilla, are verified vegan.
• Make it Gluten Free: Those following a gluten-free diet can easily enjoy this recipe by making two key substitutions. First, use certified gluten-free flour tortillas for wrapping. Second, ensure that the all-purpose flour used for dredging the chile rellenos is a gluten-free all-purpose flour blend. Check labels carefully.