Chile Relleno Burrito Recipe
Ingredients
- 2 poblano chiles
- 4 egg whites, chilled
- 1/4 Cup flour, for covering the chiles
- 1 Cup queso fresco cheese, sliced
- 4 flour tortillas
- 16 Ounces (one can) of pinto beans, cooked
- 1 Cup Spanish rice, boiled
- 2 Cups skirt steak, cooked
- 1 Cup shredded jack or queso fresco cheese
- 1 medium sized onion, finely chopped
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