For the Perfectly Crispy Chile Relleno

• ▢ 4 large poblano peppers approximately 4 ounces each, for optimal stuffing
• ▢ 8 ounces Monterey Jack cheese cut into 1-ounce strips, or a similar good melting cheese
• ▢ 1 cup all-purpose flour
• ▢ 3 large eggs
• ▢ neutral oil such as avocado oil, olive oil, or vegetable oil for frying

For the Zesty Guacamole

• ▢ 2 large ripe avocados pit and skin removed
• ▢ ½ tablespoon freshly squeezed lime juice juice from approximately half of one fresh lime
• ▢ salt to taste, enhances all the flavors

For Assembling the Burritos

• ▢ 4 10-inch or 12-inch large flour tortillas warmed for easy rolling
• ▢ ½ cup fresh pico de gallo for a burst of freshness
• ▢ 2 cups cooked, shredded carnitas or substitute with cooked, seasoned shredded chicken for a lighter option

Prepare Your Workspace for Success

• Preheat your broiler to high. If necessary, adjust your oven racks so that the peppers will be positioned approximately 8 inches beneath the heating element for even charring.
• Line a large baking sheet completely with aluminum foil. This will make cleanup much easier after roasting. Set the 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.
• Fill a large bowl with cold water and a generous amount of ice. This ice bath is crucial for quickly cooling the roasted peppers. Set this aside.

Roasting and Preparing the Poblano Peppers

• Arrange all 4 poblano peppers on the foil-lined baking sheet. Ensure they are not stacked or overlapping, leaving sufficient space between each pepper to allow for even roasting on all sides.
• Carefully place the baking sheet under the preheated broiler. Broil for approximately 5 minutes, or until the pepper skins appear dark brown and nicely charred on top. Using tongs, carefully remove the baking sheet from the oven and flip each pepper over so the charred side faces down.
• Return the baking sheet to the oven and continue to broil the peppers for another 2 to 3 minutes, or until all sides are uniformly dark brown and charred. This charring helps loosen the skin for easier peeling and adds a smoky depth of flavor.
• Promptly remove the baking sheet from the oven. Immediately transfer the hot, charred peppers to the prepared bowl of ice water. Submerge the peppers completely in the ice bath until they are thoroughly cooled. This stops the cooking process and further aids in skin removal.
  
• Once the peppers have cooled completely, transfer them from the ice bath to a clean cutting board. Carefully peel off the blistered skin from each pepper entirely. Slice off the stem end of the peppers and discard. Gently slice open one side of each pepper lengthwise, then carefully scoop out and discard any seeds from inside.
• Stuff each prepared poblano pepper with 2 ounces of Monterey Jack cheese strips, ensuring the cheese is fully enclosed within the pepper. Set these stuffed peppers aside.
  

Breading and Frying the Chile Rellenos

• Add the all-purpose flour to a shallow bowl or plate, creating a dredging station. Set this aside.
• Carefully crack the eggs and separate the egg yolks from the egg whites. Place the egg whites in a large mixing bowl (or the bowl of a stand mixer) and the egg yolks in a small separate bowl. Set both aside.
• Pour about 1 inch of neutral cooking oil into a large skillet with high sides or a large pot. Heat the skillet over medium-high heat until the oil is hot and shimmering (refer to the Notes section for oil temperature testing).
• While the oil is heating, use a hand mixer or a stand mixer fitted with a whisk attachment to beat the egg whites for 4 to 5 minutes, or until stiff, glossy peaks form. Once the egg whites are light and fluffy, gently fold in the egg yolks until just combined, creating a delicate egg batter. Set aside.
  
• One by one, carefully place each stuffed poblano pepper into the shallow bowl of flour. Roll and gently flip the peppers until all sides are thoroughly coated in a thin layer of flour. This helps the egg batter adhere properly.
• Immediately transfer each floured pepper to the egg white mixture. Fully dip and coat the pepper in the delicate egg batter, then without delay, carefully place the battered pepper into the skillet with the hot oil. Avoid overcrowding the pan; fry in batches if necessary.
• Fry the pepper, gently flipping as needed with tongs, until it is golden brown and beautifully crispy on all sides, usually taking approximately 3 minutes in total. Carefully remove the fried pepper from the hot oil and place it onto the wire cooling rack positioned over the paper towels. Repeat this process with all remaining peppers. Allow the peppers to cool slightly on the wire rack until you are ready to assemble the burritos.
  

Whipping Up the Fresh Guacamole

• Add the creamy avocado flesh, freshly squeezed lime juice, and a pinch of salt to a small bowl. Use a fork to thoroughly mash the ingredients together until they are well combined and your desired guacamole consistency is achieved (chunky or smooth). Taste and adjust with more lime juice or salt as needed to enhance the flavors. Set this delicious guacamole aside.
  

Assembling and Rolling the Perfect Burritos

• Place one warmed flour tortilla on a clean, flat work surface. Spoon approximately ¼ of the fresh guacamole mixture onto the middle of the tortilla, forming a horizontal line.
• Layer the guacamole with a portion of the bright pico de gallo, then a generous amount of the savory shredded carnitas, and finally, one perfectly fried chile relleno for each burrito.
  
• Carefully lift the edge of the tortilla farthest from you and fold it down and over the filling, meeting the bottom edge of the tortilla. Lightly press down on the filling to compact it, then gently unfold the tortilla. The filling should now primarily cover the bottom half of the tortilla.
• Fold the left and right edges of the tortilla inward toward the center, covering the filling as much as possible without overlapping the tortilla edges too much. This creates the classic burrito shape.
• With the sides of the tortilla now folded toward the center, lift the bottom edge of the tortilla (the edge closest to you) and fold the tortilla up toward the center, completely enclosing the filling. Tuck the bottom edge of the tortilla securely under the top edge of the filling.
• Gently but firmly roll the tortilla away from you, holding the sides together as needed to keep the filling tucked in, until the burrito is completely rolled into a tight, secure package.
• Place the finished, rolled burrito on a large plate, seam down, to keep it from unraveling. Repeat this entire process with the remaining tortillas and fillings until all 4 burritos have been skillfully rolled. Serve these delicious burritos warm, perhaps with extra salsa, sour cream, or a squeeze of lime, as desired. Enjoy your homemade Mexican masterpiece!

• To Accurately Test the Oil Temperature: A simple and effective 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 wooden handle (indicating active frying, but not violently or vigorously boiling), then it has reached the ideal temperature for frying. This prevents soggy breading and ensures a perfectly crisp exterior.
• Making it Dairy-Free: For a dairy-free version, simply substitute the Monterey Jack cheese inside the poblano peppers with your favorite high-quality dairy-free melting cheese. Ensure it’s a variety that melts well for that satisfying gooey center.
• Making it Vegetarian: To make this a delicious vegetarian burrito, replace the carnitas with a substantial plant-based protein. Excellent options include seasoned pinto beans, black beans, crumbled plant-based “meat,” or a hearty mushroom and bell pepper sauté. You can also simply omit the meat ingredient entirely, relying on the chile relleno, guacamole, and pico de gallo for flavor.
• Making it Vegan: For a completely vegan delight, use a vegan cheese substitute for the chile relleno. Additionally, omit the carnitas or replace it with any of the vegetarian bean or plant-based options mentioned above. Ensure your flour tortillas are also vegan-friendly (most are, but always check labels).
• Making it Gluten-Free: To adapt this recipe for a gluten-free diet, make two key substitutions. First, use certified gluten-free flour tortillas for wrapping. Second, replace the all-purpose flour used for dredging the peppers with a gluten-free all-purpose flour blend. These simple swaps allow everyone to enjoy this incredible burrito.