Total Time
Prep 30 mins
Cook 15 mins

A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.

Ingredients Nutrition


  1. Drain green chiles.
  2. Sprinkle cornstarch on sheet pan.
  3. Open up chile and place on egg roll wrapper with corner facing you.
  4. Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
  5. Toss in cornstarch, dusting liberally.
  6. (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
  7. Drain on paper towels and keep warm in 250 oven.
  8. Serve as a side dish or appetizer with your favorite Mexican meal.
  9. Add your favorite condi- ments/sauces.
Most Helpful

WOW! When you need a Mexican fix, this is the recipe to try. These are so easy to make and really hit the spot! I love the idea of being able to prepare them ahead of time. Thank you for sharing this. :-)

Merlot June 12, 2003

Grandma Pam, Oh my goodness,these were so easy to do,and they were so very good. We dipped them in salsa,and they were a hit with my husband. Thank you so much!!! Darlene Summers

Darlene Summers May 22, 2003

OMG! If I could give this recipe more than 5 stars I would! I loved the ease of prep, and the flavor was awesome! I wasn't sure which size can to use, and realized that 1 4 oz was not nearly only had 3 chiles in it. hehe So I would recommend at least 3 of those. I made up a green gravy to serve with these as well that I will be posting. Deeeeelicious!!!

canarygirl February 18, 2004