chile relleno burrito

Ingredients

• 4 fresh poblano chiles
• 8 ounce block Monterey Jack cheese, sliced lengthwise into 4 even pieces
• 3 large egg whites
• 3 large egg yolks
• 1 cup all-purpose flour
• Oil, for frying
• 2 cups Mexican rice, see recipe
• 4 burrito sized flour tortillas
• Blacken the poblanos: either under a broiler, over a gas flame - either way the goal is to blacken them all over. Once black, put them into a paper or ziplock bag, seal and let steam about 15 minutes
• Take out of bag, and gently remove the outer skin
• Make a slit about 4 inches long in the side of the poblano, gently remove the seeds and membranes, and carefully insert a piece of cheese into each - set aside
• Separate the egg yolks and whites into 2 bowls - beat the whites with 1 tablespoon of the flour until medium stiff peaks form, then beat the yolks about 2 minutes or until pale yellow
• Add the yolks to whites, and using a spatula fold them together slowly and carefully - we don't want to deflate the air in the whites
• Put about an inch and a half of oil in a cast iron pan or pot to 350 degrees
• Build the burrito: put some rice in the middle of a slightly warmed tortilla (so it's more pliable) add the chiles , more rice and finally roll up
• Wait a sec if you can, cuz it'll be hot and then have at it - happy eating :)