Chili Relleno Burrito

I have been experimenting a lot this year with Chile Relleno.  The smoky flavor and crispy coating is satisfying and exotic.  Traditionally they are typically stuffed with cheese or ground meat and at fancy establishments I've seen some beautiful seafood stuffed chilies.  In my quest for health I've been playing with different vegan stuffings.  I've tried polenta, mashed potatoes and scrambled eggs.  These Burritos feature a Chile stuffed with slowly cooked mushrooms and onions.  Fantastic.

Two Roasted Chiles

1-2 tablespoons of butter

1/2 Onion diced

Spices, salt and pepper

1 cup of mushrooms sliced

1 clove garlic crushed or diced

1 egg, seperated

flour

Oil for frying

Please read my article on Roast Chilies to begin.  Poblano Chilies are great for a nice sized Relleno.  For the filling heat a pan (I prefer cast iron) add some butter and then the diced onions add cook over medium heat for 5 minutes, stirring so they don't burn.  Now add some spices such as cumin, cayenne, oregano, salt and pepper.  Next add the mushroom and garlic, cooking until soft and tender.  Cool this filling and then spoon it into the center of your chilies.  Begin to heat your oil for frying, about one inch deep in a medium sized pan.  Beat the egg white and 1/2 teaspoon of salt until stiff peaks form then gently fold in the egg yolk.  Lightly coat the chilies in flour then coat the chilies in the egg batter and gently place in the simmering oil.  Cook about 4-5 minutes until golden and then gently turn over and fry the second side.  Sometimes they are more triangle shaped and you might cook them a bit on the other sides.  Remove from the oil and place on paper towels to absorb oil.  For these burritos I served the Chilies on a grilled flour tortilla over a bed of spinach and a sprinkling of grated parmesan on top.