Here’s a delicious, hearty recipe for a Cheesy Stuffed Poblano & Beef Burrito with Mexican Rice—perfect for a festive dinner or a flavorful weeknight meal. 🌯🧀
Cheesy Stuffed Poblano & Beef Burrito with Mexican Rice
Ingredients (Serves 4)
For the Burritos
- 4 large poblano peppers
- 500g ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 1 tbsp olive oil
Optional toppings
- Sour cream
- Salsa or pico de gallo
- Chopped cilantro
For the Mexican Rice
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 small tomato, finely diced (or ½ cup tomato sauce)
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- 1 tbsp vegetable oil
Instructions
1. Roast the Poblanos
- Roast the poblano peppers over a gas flame, under the broiler, or on a skillet until the skin is charred and blistered.
- Place them in a bowl and cover with plastic wrap for 10 minutes.
- Peel off the skin carefully, remove the seeds, and set aside.
2. Make the Mexican Rice
- Heat oil in a pan over medium heat.
- Sauté onion and garlic until soft.
- Add rice and toast for 2–3 minutes.
- Stir in tomato, broth, cumin, paprika, and salt.
- Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until rice is cooked and fluffy.
3. Cook the Beef Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic until translucent.
- Add ground beef, cumin, chili powder, salt, and pepper. Cook until browned.
- Remove from heat and stir in ½ cup of shredded cheese.
4. Assemble the Burritos
- Lay out a tortilla, place a roasted poblano in the center, and fill it with beef mixture.
- Sprinkle extra cheese on top, then wrap the tortilla around the pepper and filling.
- Optional: Secure with toothpicks if needed.
5. Cook the Burritos (Optional)
- Heat a skillet over medium heat and lightly toast burritos 2–3 minutes per side until cheese is melted and tortilla is golden.
6. Serve
- Plate with Mexican rice on the side.
- Garnish with sour cream, salsa, or cilantro.
Tips for Extra Flavor
- Add black beans or corn to the beef mixture for more texture.
- Mix a little chipotle in adobo into the beef for a smoky kick.
- Use freshly shredded cheese—it melts better than pre-shredded.
If you want, I can also make a one-pan version where the poblano, beef, and rice are all cooked together for a simpler, faster version.
Do you want me to do that?
