Hatch Chile Relleno Burrito

Featuring: Rellenos · Hatch Green Chile Sauce · See also: Hatch Chile Rellenos

A Hatch chile relleno burrito wraps a whole roasted, cheese-stuffed Hatch green chile relleno inside a warm flour tortilla with refried beans and rice, then smothers the whole thing in hot green chile sauce. It is the New Mexico mashup of two of our favorite dishes — the relleno and the wet burrito — in one handheld meal.

This is the recipe that happens when a plate of chile rellenos meets Sunday burrito night — everything you love about a stuffed, fried Hatch chile, folded into a tortilla and smothered the way we smother enchiladas. It comes together fast when you start with prepared rellenos, and it works just as well with the from-scratch version if you have the afternoon for it.

A burrito built from our relleno recipe

If you already know our chile relleno recipe, this is exactly what it sounds like: the same roasted, batter-fried, cheese-and-beef-stuffed Hatch chile, rolled into a burrito instead of served on its own. Follow our full Hatch chile rellenos recipe if you want to fry your own from scratch — the roasting and stuffing steps are identical, we are just changing what happens after the relleno comes out of the oil. Short on time? Start with our ready-made Hatch green chile rellenos and skip straight to the assembly below.

What you’ll need

Beyond the rellenos themselves, this recipe leans on pantry staples: burrito-size flour tortillas, refried beans, rice if you want it, shredded Monterey Jack or cheddar, and a warm pour of Hatch green chile sauce for the smothered top. The sauce doubles as an enchilada sauce in our kitchen, so if you already keep a jar on hand for enchiladas, you have everything you need for this too.

How to build the burrito

Warm the tortillas first — cold tortillas crack when you try to fold them, and a torn tortilla means a leaking burrito. Spread a layer of warm refried beans down the center, add rice if you are using it, then lay a hot relleno on top with a sprinkle of cheese. Fold in the sides and roll it tight, seam-side down, the same way you would roll any burrito.

The smothered version (wet burrito style)

New Mexico does not let a good tortilla go unsmothered. Set the rolled burritos seam-side down in a baking dish, pour the warm Hatch green chile sauce over the top, add a last handful of cheese, and run it under the broiler for a few minutes until the cheese browns and the sauce bubbles at the edges. This is the version we make most — it turns a quick handheld meal into a fork-and-knife plate.

Tips that matter

Keep everything hot before you roll — cold beans and a lukewarm relleno make for a soggy burrito that falls apart. Do not overfill; one relleno per burrito is plenty once you add beans, rice, and cheese. Roll seam-side down so it holds together under the broiler, and use a sauce that is genuinely hot, not room temperature, so the burrito does not cool off waiting to be served.

What to serve alongside

A chile relleno burrito is a full meal on its own, but it is even better with a side of Spanish rice, a scoop of pinto or black beans, or a simple green salad to cut the richness. Keep extra green chile sauce on the table — everyone will want more to pour over the top.

Storing and reheating

Assembled but unsauced burritos keep well wrapped tightly in the fridge for up to 3 days, or in the freezer for up to 2 months — sauce them fresh right before reheating. To reheat, bake at 350F for about 20 minutes (or closer to 35 straight from frozen), then broil for a couple of minutes once you add the sauce and cheese. Skip the microwave if you can; it turns the tortilla rubbery instead of keeping that just-off-the-broiler bubble.