Ingredients: |
Ingredients: 12 egg roll wrappers
12 whole Green Chiles, roasted and peeled (see note)
3 cups (12oz) shredded Monterey Jack, cheddar, or Mexican blend cheese
Vegetable oil (enough to fill a large pot with 2-3 inches of oil)
Green Chili with Pork (optional)
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Directions: |
Directions:1. Get a work surface set up to assemble the chile rellenos: Drain the green chilies and put them in a bowl. Place 12 egg roll wrappers on the counter and cover them with a damp paper towel. Add the shredded cheese to a bowl and set it next to your other ingredients. Line a baking sheet or platter with parchment paper. Fill a small bowl with water.
2. Working with one at a time, lay an egg roll wrapper in front of you. Dip your fingers in the water and brush it along all 4 edges of the egg roll wrapper to dampen. Lay one Green Chile open and flat in the center of the egg roll wrapper. Add ¼ cup of cheese in the center of the Green Chile. (See step-by-step photos above)
3. Fold the left side of the egg roll wrapper over the Chile and cheese, towards the center. Fold the bottom corner up towards the center, then fold the right side of the wrapper over the Chile and cheese, covering it completely. Fold the top corner of the egg roll wrapper down to the center, forming a nice little package. (See step-by-step photos above.) The moistened edges of the egg roll wrapper should hold it in place. If it's coming apart, simply re-moisten the edges.
4. Press the seam with your fingers to seal and lay the relleno on the parchment lined baking sheet. Repeat with the remaining egg roll wrappers and filling.
5. Fill a large saucepan or deep skillet with enough oil to come up the sides of the pan about 2 inches and set it over high heat. Heat the oil to 325 degrees. Line a baking sheet or platter with paper towels and set it close by.
6. Using metal tongs, add 3 or 4 rellenos to the hot oil. As they fry, turn them so that they brown on all sides. When the rellenos are a deep golden brown, use the tongs to remove them from the oil and lay them on the paper towel lined baking sheet. Repeat with the remaining egg rolls, watching the heat and adjusting the temperature of the burner to keep the oil between 325 – 340. *You can keep them warm in a 300 degree oven if you wish.
7. Smother with Green Chili with Pork |
This recipe for Chile Rellenos is from