Burrito with Chile Relleno

Step 1

Roast the 2 poblano peppers under a broiler or over a gas flame, turning occasionally, until skins are charred and blistered, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes.

Step 2

While peppers steam, cut the 4 oz Monterey Jack cheese into 2 thick strips. Once peppers are cool enough to handle, rub off the charred skins, make a slit down one side, and carefully remove seeds, keeping the pepper intact.

Step 3

Stuff each pepper with a cheese strip, pressing the slit closed. Heat 2 tbsp vegetable oil in a skillet over medium-high until shimmering, about 2 minutes.

Step 4

Add the stuffed peppers to the skillet and cook, turning occasionally, until lightly browned and cheese is melted, about 4-5 minutes. Remove and set aside.

Step 5

Warm the 2 large flour tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable. Place one pepper in the center of each tortilla, fold in the sides, and roll tightly to form a burrito.

Step 6

Pour 1 cup enchilada sauce into a small saucepan and warm over medium heat until steaming, about 3 minutes. Serve the burritos topped with the warm sauce and garnished with 2 tbsp chopped cilantro.