Ingredients:

For the Chile Rellenos:

4-6 whole roasted green chiles (like Anaheim or Poblano)

1-2 cups of shredded cheese (cheddar, Monterey Jack, or a blend)

Oil for frying

For the Burritos:

4 large flour tortillas

Optional toppings: sour cream, guacamole, or additional cheese

For Serving:

Roasted chiles and tomatoes (can be store-bought or homemade)

Green chile kimchi (store-bought)

Instructions:

Prep the Chiles:

If using fresh chiles, roast them until the skin is charred. Place in a bag for 10 minutes to steam, then peel off the skins. Make a slit down one side to remove the seeds.

Stuff the Chiles:

Gently stuff each chile with your choice of cheese, being careful not to tear them.

Prepare the Burritos:

Take a flour tortilla and place a stuffed chile in the center. Fold in the sides and roll it up tightly.

Fry the Burritos:

Heat a small amount of oil in a skillet over medium heat. Once hot, add the burritos seam-side down.

Fry for about 2-3 minutes per side, until they are golden brown and crispy.

Serve:

Slice the burritos in half and serve with roasted chiles and tomatoes on the side. Add green chile kimchi for an extra kick.

Top with optional sour cream or guacamole if desired.

Enjoy your delicious Chile Relleno Burritos!

Notes:

Chiles: Choose the type of green chiles based on your heat preference. Anaheims are milder, while Poblanos can be a bit spicier.

Cheese: Feel free to mix different types of cheese for added flavor. Queso fresco or pepper jack can also work well.

Roasting Chiles: If you roast your own chiles, you can use a broiler or grill. Make sure to char the skins thoroughly for the best flavor.

Tortillas: Using large flour tortillas makes wrapping easier, but corn tortillas can be used for a gluten-free option.