- 4-6 fresh poblano peppers
- 2 teaspoons olive oil
- 6 oz. Monterey Jack cheese, cut into 1” square cubes
- 1/2 lb. boneless steak, cooked, chopped
- 1 (16 oz.) can refried beans, heated
- 2 cups cooked rice, heated
- 4 large flour tortillas, warmed
- Salsa for serving
- Salt and Pepper, to taste
Preheat oven to 400 degrees F.
Place the peppers on a baking sheet. Brush with oil; season with salt and pepper. Turning frequently, roast the chiles until skin blackens. Remove chiles from the oven and place into a large bowl. While still warm, peel the outer skin. (Note Try not to tear the flesh of the chile.) Make a long slit the length of each chile; remove and discard all of the seeds.
Divide the cheese amongst the chilies. Stuff into the center. Pull the seams together and place seam down on the baking sheet. Bake for 6-8 minutes or until cheese melts.
To assemble the burritos, divide the beans, rice and steak in each tortillas. Place one of the stuffed chilies on each. Roll like a burrito. Serve immediately with salsa.
Sponsor: Utah Beef Council
