THE CHILE RELLENO BURRITO...OMG! | SAM THE COOKING GUY

[@johnmorrison8956]

I was working a pretty far drive from home for about a year and only going home on the weekends. My wife is the cook, so I found myself having to cook for myself for the first time as a 40 year old man. I was staying in my RV, so I had a campfire almost every night, and started cooking over it. The more I did it, the more I enjoyed it and found out I had a knack for it. I started watching many different cooking youtube channels, and just loved yours. That you dont edit out the mistakes makes your channel much more approachable. I started cooking for my wife (her favorite is the filet with the honey mustard sauce) and now I am the main cook in our family. I only wish I had started doing it when I was younger. I had no idea how much I would enjoy it. Thank you for everything you do.

[@richardfowler3254]

Absolutely, when I retired I started cooking at home full time. My kids got me Sam's cookbook and it's awesome. I have even tweaked area of the recipes and made them my own. Keep it up !!!

[@johnsheehan977]

Really? well better late than never!I've been cooking since I was 7 years old.😏 I couldn't imagine having to depend on people to fix my all my meals. That's what I was put here for! And make killer food and hopefully make people happy. Keep on cooking!!! And you will be rewarded.👍🙏✌

[@gabea4525]

Wholesome

[@robertquinn1945]

Camp fire cooking is the best 😎😎😎😎

[@enriqueherrera]

i really love chile rellenos, but I prefer them as tacos; a little rice, a little refried beans and chile serrano salsa (just fresh serranos on a blender with a little oil, water and lime juice). I think you should try them this way, it might be a better way to have chile relleno as the rice doesn't overpower the chile and cheese taste and the corn tortilla and the salsa really ad to the flavor.

[@mlferg]

“I must clean as I go!” THAT warms my heart, ESPECIALLY after watching roomies and others clean ‘when they get to it’! 🤯🤯

[@kristyreynolds8334]

The real deal authentic chili relleno! None of the “let’s put an egg roll wrapper on the chili and call it a relleno”. Having grown up in New Mexico, I really appreciate this. Red chili in the rice-genius.

[@geneanuts]

NM knows how to do rellanos!

[@sherloidbai7064]

Except in Mexico they usually use Munster cheese, rarely rice... especially not like that but usually just refried pinto beans in the burro.

[@lf5088]

The wiping with the whole thing never gets old 😂

[@phloog]

I do worry for those who use the same bathroom as him.

[@themza912]

Really? I find it kind of annoying and wasteful.

[@lf5088]

@@phloog lol 😅

[@Treborbobuk]

omg my daughter always comes in on that part and totally hates it, so I started doing it myself!!

[@gbrockriede]

Paper towel companies love him

[@warriorofjustice3020]

Max: "Why don't you use a tool specifically designed to make the task you are struggling to complete easier?" Sam: "That's stupid." Proceeds to drop shell in the egg white. This is the best channel.

[@Exercise4CheatMeals]

Chile rellenos are so underrated. Makes for a fantastic taco as well.

[@GotMeatloaf]

Yooooo love your videos man!

[@PacoRobbins]

Absolutely agree. As a Texan, I love pretty much any Mexican food I can get my hands on.

[@bobfish3176]

Makes a great omelette too!

[@TheWarrior__99]

Time to make us a healthy version!!

[@FeralRabbit]

When I lived in San Diego it was actually my mom who got me into eating them they are freaking awesome and most people have no idea what they are.

[@chaznonya4]

Throw a little chopped cilantro in with the green onions. Compliments that lime and will make you cry it's so good.

[@jqfowler6200]

I am new your your channel, I have to tell you that, that you are truly delightful. I went and found all your later videos and sat and watch them all until I caught up to today’s. I am a subscriber now and I have quite a few of your recipes, keep them coming.

[@mrvector257]

HE DID IT! HE FINALLY DID IT!!! I've been asking for chile rellenos for a couple of years.

[@j-smiff6536]

For the 3 Million sub idea I think it would be awesome to give one of your fans/subs a chance to come out and cook a meal alongside you. I know I’d love too! Keep up the amazing work!

[@Stillfastasf]

Most of the time it'd just be awkward and slightly cringe-ey to watch lol

[@ShaunC12]

I made this meal for my dad on Fathers day since he loves Chile Rellenos. Came out perfect 👌incredible recipe.

[@lanaandbillyf.423]

Absolutely love the use of the chile relleno in a burrito. Hey Sam, my grandmother used to make this amazing meal called Cheesy Garlic Burgers using a loaf of French bread, slathering butter and garlic on the bread, then lining up the cooked cheese covered patties inside, then wrapping in foil and grilling or baking. Would love to see you make them. My grandmother was an awesome cook!

[@Blvkwvlf]

Some tips. 1, you overcooked the pepper initially. That's why it's so soft. 2, the batter is supposed to be only egg whites, whipped. It would be much fluffier and easier to work with.

[@firedog451]

When I made your Chicken soup my wife loved me, After I make her this she will adore me even more! Chile Riano burritos it’s what’s for dinner!! Thanks Sam

[@chicagolifetv]

Man thank you for this recipe! My family Loved it! Fire

[@dalerardon1687]

Do not listen to Max. We want the payoff, take several bites.

[@valib4464]

please!

[@luzraji76]

Few tips for the chiles rellenos. 1. Make the whites hard because they will get softer when you add the yolks. 2. Mix in a cold bowl 3. Leave the stem on the chile, to handle them by it... no need to touch the egg with your hands. 4. Bathed the upper part of the chile with oil using a spoon when frying, will give you a beautiful smooth looking fluffy chile. 5. Salt the chiles after flying. 6.Use the cheese sticks to stuff them. Specially if you use long green chiles. 7. Serve with rice and beans, if possible hand made flour tortillas.

[@josephjames2011]

"And we beat" had me rollin - especially the third one

[@lauratrevino2701]

My favorite Mexican dish. I always remind my husband to take his time, bc they require a lot of work. Watching this makes me wish I had an outdoor kitchen.

[@ponchomarinm]

Some refried beans in that burrito would’ve been awesome

[@johnsmith-em2wp]

Hell yes! I was thinking that thing needs some protein.

[@JesseAdams3]

I just watched some guys make refried beans - can of refried beans, add a stick a butter (I would probably cut that back), add a handful of cheese.

[@melaniverduzco476]

Agreed !!

[@Timinator62]

@@JesseAdams3 Did you see the Cook was he like 350 lbs.?

[@terij3865]

Try cutting the top off the chili and stuffing with cheese. We whip the whites until stiff, whip the yolks until very pale yellow - fold together and it stay fluffier. We’ve never used the flour dredge, just dried the chilies off really really well with paper towels and then the fluffy egg sticks. We even scoop a little extra onto the relleno after putting into the hot oil.

[@briguy_fieri1689]

Not gonna lie… ever since that surf trip, my algorithm has been lacking Sam the Cooking Guy. I’ve missed the “damnit that’s hot” or the “look how gorgeous” and of course the towel roll wipes.

[@tchpowdog]

Sam and Max. I have a couple recipe suggestions - 1. Bacon-wrapped pork tenderloin, stuffed with cream cheese and peppers 2. Chicken Alfredo with a cajun twist Those are two of my "signature" dishes, I would love to see what you guys do with them. Also, being that I'm from the south (Louisiana), I would love to see you guys cook some more cajun dishes - Jambalaya, Gumbo, Crawfish etouffee, etc. Love your channel, guys. Keep it up!

[@lavenderbee3611]

I love chile relleno burritos, my local Mexican joint makes them with refried beans instead of rice and they are unbelievable. The rice version looks amazing!

[@JamesBond-nr2iz]

One of the greatest episodes ever Sam your the man keep up the great work and happy father's day

[@gerrybgood3125]

"Oh Fuck" at the end made my day! Sam has fast become a KZbin Icon.

[@bamachine]

I think he may have hit a pocket of volcanic cheese and burned his mouth. Been there.

[@austinpowers2481]

The “oh fuck” had me dying. Had to be the piping hot cheese 😂

[@michaelholliday6037]

You guys brighten every Monday, Wednesday, and Friday after a hard days work! It’s the only school I love to attend!

[@Des_Amar]

The way Sam just grabs the whole roll of paper towel instead of just ripping off a piece to wipe his face is always so funny lol it never gets old 😂😂

[@thirstfast1025]

That's how I use toilet paper!

[@FerociousSniper]

It's such a dad move. XD

[@swtorfan6756]

Same here - makes me laugh every time!

[@Des_Amar]

@@thirstfast1025 😭💀

[@thomasellis554]

Not gonna lie. I was borderline shocked by: 1. No refritos. 2. He didn't throw the whole thing onto the flat top to toast up for a minute. Both would amp up the flavor.

[@luk4892]

Yes, a volcano, that is exactly what everyone else was thinking too

[@pvtghost24]

Oddly unappetizing.

[@SpencerToddBrown]

Lovely lovely cooking!! I like the banter!!!!

[@therealderjett]

That looks incredible! I'm so hungry!

[@cchirone8408]

Had my first one bout 2 yrs ago at a random mex takeout some where in Nevada near red rocks park. I was blown away! Awesome recipe!

[@gkmacca1]

He's a genuinely good cook - that's why he needs to stay well away from any of that Tik-Tok nonsense, like 'wow, if you pour water on crisps and mash them up they're like really unhealthy and unpleasant potato mash!' Keep doing what you do and ignore the silly gimmicks.

[@rneeb10]

guess you didn't watch this episode then kzbin.info/www/bejne/e2iye2uGqbyXpZI

[@akonycon]

I tried this burrito and it came out amazing!! The one thing I did do extra, was I put the burrito back in the oil to get the tortilla crispy. And I poured enchilada sauce on top and my oh my 🤗out I’d this world.

[@trevorallen5988]

We need a “Sam Cooking Olympics” episode. The first event should be Sam eyeballing different measurements of items and comparing them to pre-measured amounts. It would be hilarious to see how far off he is!

[@parrisgjerde9212]

The second event should be Sam spreading some kind of sauce/Mayo on a bun. I swear the dude has a spreading disability…. Ok, sounds worse than intended. Love the show!

[@zaknefain100]

Only if we could revive Justin Wilson and have him as a competitor on the show.

[@deleted72636]

Dang you combined two iconic Mexican dishes into one. Props 👏🏼. Looks delicious.

[@mjf69]

Chile Relleno is honestly my favorite, but nearly every restaurant I've ever had it at, it's a massive disappointment. Maybe I need to start making it at home.

[@ryanstokes3567]

Can't be as bad as the chain place here, their version of a "chili relleno" is a pile of meat and cheese with a sliver of bell pepper in the middle. Thankfully my family found an actual decent place about 5 years ago that makes them just like Sam did. They're phenomenal.

[@whitebuffalo3425]

I judge Mexican restaurants by their relleno and mol'e...

[@angiestuber9768]

The Best Chile Relleno I have ever had was and is from "Tito's" Mexican place in San Leandro Cali. Their Relleno Sauce is to die for. It is family owned and I have known the owners/family for over 50 years and they are still there. I worked there for a few years and so tried to get their recipe and all the cooks are sworn to keep their mouths shut. If ever in San Leandro, CA look them up on Est. 14th St. across from Bay Fair Mall. You won't be disappointed.

[@Celticgirl81]

Same

[@IrvingRodriguez-wi5mb]

Restaurants are usually cheap Mexican food but not all. Here in Texas we have alot of Mexican stands and them big vans where Mexican ladys cook the real deal some meat markets do to.

[@mb-qj5yo]

Chile rellenos are my favorite food I make them all the time the way you made them is how my grandma makes them I’ve eaten those same exact burritos growing up as well as the rice lime is an amazing additive for rice! I know exactly what that burrito tastes like! Making this this weekend now lol

[@smallsc111]

Not gonna lie you are looking good for 61, thought you were in your early 50’s

[@handymadness]

Watching Sam consume the product and react is the entire reason why I watch!

[@robertgranadino3828]

Your recipe looks great… However you missed one thing I don’t know why it is, but so many people miss this, you must heat your tortilla on the fire both sides,before you roll it.

[@brennannygaard7965]

He does heat up his tortillas

[@dennishoyt2348]

Keerect

[@biscuitsmcgravy394]

Just when you think it can't get any better, it does. Bravo!

[@chriswaite6413]

Sam- “I love Mexican rice and I’m going to make 1 little change “ Cue the soy sauce 😂

[@brandensoutdoorb-channel8084]

For chino latinos

[@john2k24]

Cue the kewpie!

[@lukechitty5194]

He will incorporate Asian cuisine whenever he can!

[@mr.x8391]

Too much salt.

[@gingerican_8312]

I legit thought he was gonna put some of that thick soy sauce in there!! 😂🤣

[@markopolo2172]

How come everytime im watching Sam cooking some absolutely gorgeous looking food im sat in bed at 3 am feeling a good snack with zero motivation to actually Cook it

[@k20fa5]

That looks good! The only thing missing is some Salsa Valentina!

[@missjanet111]

Yum. Chile relleno on top of a burger is everything too!

[@prinpak6]

Most of what I make has roots in the School of Sam…u teach us to think for ourselves, not just follow a recipe

[@joshschubert2860]

Agreed, I take little bits and pieces from so many recipes. A lot of his taco/burrito ideas I mix and match the salsas and toppings.

[@robboss1839]

My brother just came back from vacation around the southern border and just started making these two weeks ago. For no meat I’ve never had such an amazing satisfying flavor. If you haven’t please try making these at least just cheese stuffed and roasted. AMAZING to chop up as a taco or fajita topping. I stuff them with queso Blanco with a bit of shredded ghost pepper jack cheese to add a nice bit of heat to the peppers sweet flavor

[@latenightcereal2390]

It's like how, I'm pretty nervous about dinner tonight. First time making puffer fish. But it's no big deal if I mess up! Keep telling myself that. Thanks Sam!

[@cookinonehanded5991]

RIP

[@ryanstokes3567]

Same logic as a bomb tech defusing a bomb. One wrong wire and suddenly it's not his problem anymore.

[@CoastieVet1984]

I started using an electric heat gun to roast peppers. It is the easiest and quickest method I have ever found. They turn out perfectly cooked and easier to peel than any direct flame method I have ever used.

[@rodneystevenson4057]

Sam cracks an egg like a frat boy slams a can of beer on their head 😳🤣

[@ahuertas69]

This video just took me to a happy place. Thanks Sam, Max, and the rest of your crew.

[@foo8lover]

For 3 Mil subs suggestion : a 1-hour special recreating the top 3 most liked videos of yours

[@elizabethfury2982]

I love watching this show! everything from the banter with Max to your love of food and all the recipes!!!! Keep 'em coming!

[@kirleyx]

3 mil special idea: Tap into your canuck roots and make a fried Beaver Tail, eh?

[@christopherc6055]

I love the commentary please never change I enjoy the phenomenal dishes you make that’s perfect on the cheese

[@warriorofjustice3020]

I don't know why "seeds 'n shit" made me laugh so hard, but it did.

[@estebandiaz9042]

i'm form Mexico and all i can say is that was pretty much the correct way of making everything he did, there was only a few things that jumped my mind; the first was that in Mexico we clean the chiles not only by removing the seeds, we also remove the veins. This is because poblano chiles can be very spicy sometimes. The other thing was the way he did the rice, my tias were screaming in my mind because the rice was still very wet and with a risotto like texture. it is supposed to be dryer and you're not supposed to move or "scramble" (i use that word because i can't think of another one) until it's done and very lightly. Aside from those 2 things this is basically the way mexicans do chiles rellenos and rice. P.S. a recommendation i can make is to use shredded panela cheese and corn inside the chiles and you will be pleased with the results.

[@HeyBoz-04]

This will be the second thing I make when I get my new grill this weekend. And dude, I NEED THAT T SHIRT. IN SIZE 5X. That means I'm the most delicious person I know.

[@jamesray9009]

they have some extended sizes I have a couple im 5-6x depending on before or after lunch

[@bigpapa6165]

Sam The Cooking Guy....What a great find. I have made several recipes found on KZbin and just purchased his book (older book). The goal is to make one of his recipes per week. These recipes are easy and fun. Everything has been off the hook delicious. Trying the chili relleno burrito today.

[@jeffroberts7877]

My whole family stood up and cheered when he cut that open. High fives all around

[@kimberlylyerly2207]

OMG! That looks insanely delicious! 😋😋😋 I have got to try it. Thanks for sharing Sam.

[@marcosrojas380]

My American friend got hooked on Chile Relleno,its also insanely good in a torta,slap it with beans...#SDstyle

[@m.houston6643]

Chile rellenos fried with the cheese has been one of my favorites for a long time now, but I hardly ever see it on menus at tex mex/ Mexican restaurants, it’s disappointing.. you gotta go to those hole in the wall joints where the employees can’t speak English.. 💀

[@natashabass215]

I love that round cooking top..that’s a hell of a outdoor kitchen

[@Syzygy77]

Forgot the refrijoles. I like my chili relleno burrito with beans as well.

[@OfficialCarlaLorraine]

OMG! This looks so delicious! My kids put Chile relleno burritos on the menu list for February and I'm so glad your video was suggested! I had to screenshot the cut scene... amazing cheesy goodness!

[@Azrael_the_Black]

"You used too much cheese." I do not understand this sentence. :P

[@mikesahle1193]

Thumbs up for that !!!!!

[@maraleepaulus6605]

More cheese please

[@emilye126]

I make chile poblanos every Friday night stuffed with mex rice and jack, but I'm going to try this recipe..looks delicious 😋

[@GODSPEED888]

Let’s make Southern Oxtails! 👍

[@graffic13]

Omg these are my fav. Filibertos in Phx. Makes these and they rock!! You needed pico and guac in this!

[@carsonhenderson]

Looks good sam! MAX needs to stop complaining all the time!

[@JD85619]

Sam you are doing San Diego proud with this one. Chile relleno burritos are life here in SD.

[@marccumbie]

Less rice , add chorizo

[@discgolfer1000]

Sam love your videos and I make probably 98% of the dishes you make and all turn out excellent! But could you please include and ingredients list in the description box? Keep up the great work!

[@doubleoseven4068]

He's starting to look like my grandma. She makes great chile rellenos also.

[@juantamez9442]

My mom used to mix in leftover ground beef or shredded chicken from the night before with the cheese...absolutely amazing

[@sklages_82]

You should get some hatch green chili from New Mexico and try that in your food that will change your mind on spicy food for the better and maybe you would understand what Christmas is in New Mexico

[@Syzygy77]

Lol oh yeah. I had hatch chili’s on my cream cheese everything bagel this morning… and on my burrito for lunch as well. That’s all my family eats as far as green chili.

[@jasonroach8751]

I could eat hatch green chiles on my corn flakes. THE BEST!

[@dannyzuehlsdorf3697]

Sam! That burrito looked great! I had a frozen bean burrito for dinner because it's all I can afford, but it wasn't very good. Thank you for the video!

[@jasonjansen9831]

"Some cumin 'bout a teaspoon" Sam: puts in 4 tablespoons

[@blueeyedcatdad1987]

You might want to reevaluate if you think that was 4 tablespoons.

[@Mdm_Rch]

@@blueeyedcatdad1987 lol I'm sure Jason doesn't think that. He just meant looks much more than a teaspoon. I laughed at the video when he said that as he poured it😂

[@tannercc]

Sam, you've really upped my cooking skills. Everything I make from your channel is the bomb. Thanks for the videos.

[@taylorbad]

It's too damn hot to make Butte, Montana meat pasties, but for crying out loud, put a pin in the idea and make them this fall.

[@rippermcguinn]

For the three million special, how about a "behind the scenes / day-in-the-life" STCG special? A little more about you, Max, and Chance, and how the show is made?

[@ryewhiskeyfan5946]

14:35 "Did we put too much cheese?" No such thing.

[@ednaoldebeken3853]

You're just awesome! Relaxed cooking, natural and personable, no wonder you have almost 3mil subscribers!!! Waiting for the next recipe/upload, impatiently!! I keep rewatching all your other videos, including the older one's!!!! Ty

[@Nick_P_]

wth.. my fav part is ur reaction when u finally eat the product.. who cares what Max thinks.. its ur show. MOre reaction to eating ur product LOL

[@miguelgarza7834]

Yo Sam, first of all. I´t looks amazing. Im eating that tomorrow because of this video. I´m Mexican and I would like to suggest you and your viewers if you are going to make a burrito... Don´t just remove the stem, remove the whole crown were the stem sits too. That will prevent a choking hazard or a bad bite. Thank me later...

[@marylindataskas8592]

"well, you were made by Canadians" funny as...

[@steeno629]

This is the best episode to date.

[@mikoguy]

I just wanna know where to find a bangin tortilla like that. That was no 10" Mission tortilla

[@birany17]

I actually managed to find some at Walmart! Ortega brand ☺️

[@blueeyedcatdad1987]

He gets fresh made tortillas for his restaurant that are made fresh every day just for him at Not Not Tacos.

[@djones6851]

Try asking at your fav Mexican restaurant. You can usually buy a dozen, easy. But for the love of all that is good and holy, toast that tort on the burner! What is Sam thinking, wrapping that bee-yoo-tee-full relleno in an untoasted tort?

[@precilianomartinez7387]

Try your local Mexican Super. I don't where you are in the U.S., might be a little harder to find. In Texas, it's easy to find. Also you can make your own easily but you would obviously need a big griddle or big comal.

[@ironsides1954]

Made this tonight was fantastic! Great idea!!

[@TheSlavChef]

How do you call a cold burrito? Burrrrrrrito.

[@luzraji76]

Put a potato in the microwave before start beating the eggs. Peel, cut into small pieces, chiles that got into pieces or a sliced jalapeño, and same size cheese pieces. Salt them dust them with flour, and toss everything into the left over beaten eggs. Mix and cook same as the chiles rellenos. Best fritters for tacos.

[@chanito_nyc]

Certified Mexican here, just use your “R’s” like in road runner

[@allamericancooking]

That may or may not have been the best cross section shot of 2021! Gawgeous!!!

[@joshualee7988]

3m subs: Sam grows a whole beard.

[@fettforce]

this post made my birthday today well worth it!, Thanks guys!!

[@zoundtank]

By the way, that shit looks amazingly tasteful, but there is no way that is a Mexican rice.

[@zoundtank]

@Light Bulb Absolutely questionable, but that burrito wants me to eat it for sure.

[@olive4265]

@@zoundtank what spices would you recommend? :)

[@olive4265]

@Light Bulb ^^

[@precilianomartinez7387]

It is and isn't. Mexicans wouldn't use comino. More tex mex style. He didn't really toast the rice either. Buutt, I know Mexicans that do it in a similar way. The rice looked too mushy. Not enough water cooked off. Rice grains should easily separate when cooked properly.

[@mshell2728]

OMG, my mouth is watering! This looks absolutely delicious!