Easy Chile Relleggrolls

READY IN: 21mins
Recipe by sara17 in Mesa

This Recipe was given to me by a co-worker after I told her of my Chile Rellenos disaster! It's so easy!

Top Review by ChipotleChick

I want to start out by saying that I LOVE authentic rellenos. However, since they take hours to prepare, I'm always on the lookout for shortcuts! I was a little skeptical of using egg roll wraps instead of the elaborate batter, but I decided to try it anyway. I did these exactly as directed, including microwaving them before frying. WOW. I topped them with some El Pato chile tomato sauce and a dollop of sour cream. I could not believe how great and simple these were! Much less oily than authentic ones as well! I will make them like this from now on! Thanks for posting this fantastic and simple recipe!!!

Ingredients Nutrition


  1. Preheat oil 1" deep on medium high heat.
  2. Drain chilies and remove any remaining seeds, split chilies lengthwise along one side for stuffing.
  3. Cut cheese into thin 1/2" thick slices.
  4. Stuff chilies with one piece of each kind of cheese.
  5. Roll chilies up in egg roll wrappers and seal edge with a little water (make sure to wrap them tightly so that they don't fall apart when fried.
  6. Fry in oil approximately 1-2 minutes each side until golden brown.
  7. Top with desired toppings and enjoy!
  8. I had a little trouble getting the cheese to melt the 1st few times I made it and found that if you microwave the rolls right before you fry them for about 20 seconds it really helps.

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