"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mom's Chili Rellenos ("Plumber's Special Chilies Rellenos") Recipe

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This recipe for Mom's Chili Rellenos ("Plumber's Special Chilies Rellenos"), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
egg roll skins;
Monterey Jack or mozzarella cheese, cut 1/4-3/8 inch thick;
whole, canned chilies, hot or mild to suit taste;
moderately hot, deep fat for frying;
desired toppings: sour cream, picante sauce, shredded lettuce, chopped tomatoes.

Directions:
Directions:
To assemble each relleno, place a strip of cheese diagonally near corner of egg roll skin. Slice a green chili lengthwise into a piece large enough to cover the cheese. Place on top of cheese strip. Place another slice of cheese on top of chili strip. Use more or less cheese according to preference. Fold egg roll over cheese and chili in compact bundle, egg roll style. Tuck in ends of egg roll to prevent cheese from seeping out during frying. Dampen seams of egg roll with preserved chili liquid, pressing ends down to seal. Let stand for a few minutes to secure seams. Deep fry about 3 minutes or until golden brown, turning once. Drain on paper towels and serve with toppings.

Number Of Servings:
Number Of Servings:
variable
Personal Notes:
Personal Notes:
Certain members of my family don't like the green chilies, but they love these with pepper jack cheese instead.

 

 

 

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