Community Pick
Cheese-Stuffed Chile Rellenos Egg Rolls
photo by canarygirl
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 package egg roll wrap
- 3 cans whole green chilies
- 8 ounces cheese (Cheddar,jack or pepper jack cut in one ounce sticks)
- 1⁄2 box cornstarch
- oil (for deep frying)
directions
- Drain green chiles.
- Sprinkle cornstarch on sheet pan.
- Open up chile and place on egg roll wrapper with corner facing you.
- Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
- Toss in cornstarch, dusting liberally.
- (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.
- Drain on paper towels and keep warm in 250 oven.
- Serve as a side dish or appetizer with your favorite Mexican meal.
- Add your favorite condi- ments/sauces.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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 enough...it 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!!!
-
This is exactly what I was looking for. I worked in a little Mexican restaurant in Ovid, Colorado in the mid 2000's; we used Monterey Jack cheese and the egg roll wrappers. One canned whole chile, one small slice of cheese (maybe 1/4 inch thick and 1.5x3 inches or so), moisten the edges and fold into little "envelopes." I miss those things! They my favorite after-work meal: 2 CR's with just a little green chili, a heaping helping of guacamole and some sour cream. A 16 year old's dream! Lol.
see 17 more reviews
Tweaks
-
I think the egroll wrapper idea is GENIOUS.I made a few small changes.I used fresh poblanos,instead of canned chiles.I sauteed the poblanos with tomatoes,onion and cilantro,and seasoned them with Goya Sazon.I used over-sized spring roll wrappers.I used 2 spring rolls at a time (to keep all of the juicy peppers inside),I put 1 slice of muenster cheese on the wrapper,added a heaping spoon of the pepper filling,added a slice of cheese on top,and rolled it up tightly.I sealed it with a small dab of flour-water paste,so it stayed sealed while frying.These were so quick to put together and everyone DEVOURED them.Whoever made up this idea of putting them inside a wrapper was brilliant.Authentic Chile Rellenos are a pain to make,and these have all of the flavor without the aggravion of peeling the peppers,whipping the egg batter and so on.Thanks!!
RECIPE SUBMITTED BY
Colorado Cookie
United States
I live in Colorado near some of the most beautiful mountains in the world. I could never find an artistic outlet,(can't play a musical instrument, dance, sing or paint)... until I realized cooking was creative.
Have cooked in restaurants for the last 25 years, but am presently working as assistant kitchen coordinator at a homeless shelter. It is really a challenge. Instead of ordering what you need...you work with what you have.
My passion is camping,(and cooking),in the mountains.