Recipe by Patti Hurley
It doesn't get any easier than this! I came up with this one day because I wanted Chili Rellenos and didn't know how to make the crunchy batter. I use the Pepper Jack cheese because it gives it a little kick. Servings depend on how many chili's are in the can.
- 1 (20 ounce) can whole green chilies
- 8 ounces monterey jack pepper cheese (use regular jack if you want mild)
- 12 -24 egg roll wraps