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Stuffed Chilli in a Flour Tortilla Burrito

Name: Stuffed Chilli in a Flour Tortilla Burrito
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 2 Árbol chillies; 4 Tomatoes; 4 Large flour tortillas; 200 g Queso fresco or Oaxaca cheese; 200 ml Vegetable oil; 1 White onion; 1 tsp Salt; 3 cloves Garlic

60 min (30 prep + 30 cook) Medium 4 servings Chihuahua

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 30 Mar 2026

A whole stuffed, battered and fried poblano chilli wrapped in a flour tortilla. Northern ingenuity.

About this recipe

A whole egg-battered and fried stuffed poblano chilli wrapped in a large flour tortilla with a tomato and árbol chilli salsa. The genius collision of the classic Mexican stuffed chilli with the northern burrito format - all the flavour, fully portable.

History & Origin

The stuffed chilli burrito is an invention that could only have been born in northern Mexico's border zone, where traditional cooking meets northern practicality every day. The stuffed chilli - a poblano chilli filled with cheese or minced meat, coated in beaten egg and fried - is one of the most iconic dishes in classical Mexican cooking, with roots in Puebla and Mexico City. Turning it into a burrito was a practical and inspired idea from Chihuahuan cooks. In Chihuahua and parts of Sonora, where flour tortillas are the default edible vehicle for any stew, wrapping a whole stuffed chilli inside a large tortilla has an irresistible logic: you carry the full flavour of the chilli, the egg coating and the salsa in a format easy to eat standing up or on the move. The tomato and árbol chilli salsa used here is distinctly northern - direct and spicy, far from the walnut cream sauce of the classic Puebla version.

Estimated cost

£13.00

Total cost

£3.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

24g

Protein

46g

Carbohydrates

28g

Fat

Fibre

840mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano chillies directly over a gas flame or under the grill, turning until the skin is completely charred all over. Cover with a kitchen towel for 10 minutes then peel under cold water. Make a slit along the side and carefully remove the seeds.
💡 Complete charring of the skin is essential - any unburnt skin will taste bitter.
2
Fill each chilli with 50 g of cheese in pieces. Close the slit by pressing gently. Dust each chilli in plain flour and shake off the excess.
💡 Flouring before battering helps the egg coating stick better.
3
Separate the eggs. Whisk the whites to stiff peaks. Fold in the yolks one at a time. Dip each chilli in the batter and fry in hot oil at 175°C for 3–4 minutes each side until golden.
💡 The oil must be hot but not smoking - if it smokes, the batter burns before the inside cooks through.
4
Make the salsa: blend the roasted tomatoes, onion, garlic and árbol chillies with salt. Strain and fry in a little oil for 8 minutes until it thickens and darkens.
5
Warm the tortillas on a griddle. Place the stuffed chilli in the centre, spoon over the red salsa and roll into a burrito. Serve immediately with soured cream on top.
💡 Serve the burrito open at one end to show the chilli inside, or fully closed if you plan to eat it handheld.