Easy Chile Relleggrolls

"This Recipe was given to me by a co-worker after I told her of my Chile Rellenos disaster! It's so easy!"
 
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Ready In:
21mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Preheat oil 1" deep on medium high heat.
  • Drain chilies and remove any remaining seeds, split chilies lengthwise along one side for stuffing.
  • Cut cheese into thin 1/2" thick slices.
  • Stuff chilies with one piece of each kind of cheese.
  • 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.
  • Fry in oil approximately 1-2 minutes each side until golden brown.
  • Top with desired toppings and enjoy!
  • 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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Reviews

  1. 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!!!
     
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