Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Easy Chile Relleno Egg Rolls

4

40 min

Easy Chile Relleno Egg Rolls

Easy Chile Relleno Egg Rolls Photo 1

Category

Egg appetizer

Time

40 min

Serving

24 persons

Calories

175

Rating

4.00★ (4)

Cuisine

Japanese
Author: Victoria Buriak
I love chile rellenos, but they can be time-consuming to make from scratch. This chili relleno recipe with egg roll wraps is a fast fix. Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!

Ingredients

  • egg roll wrappers: 2 packages (12 ounce packages)
  • whole green Chilis - seeded, drained well, and patted dry: 1 can (27 ounce can)
  • Monterey Jack cheese, cut into 3x1/2-inch thick strips: 1 pound
  • vegetable oil for frying: 1 cup (or as needed)

Metric Conversion

Stages of cooking

Easy Chile Relleno Egg Rolls Photo 21
Easy Chile Relleno Egg Rolls Photo 32
Easy Chile Relleno Egg Rolls Photo 43
Easy Chile Relleno Egg Rolls Photo 54
  1. Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
    Easy Chile Relleno Egg Rolls Photo 2
  2. Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
    Easy Chile Relleno Egg Rolls Photo 3
  3. Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
    Easy Chile Relleno Egg Rolls Photo 4
  4. Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.
    Easy Chile Relleno Egg Rolls Photo 5

How did you like this article?

You may also like