Cheese-Stuffed Chile Rellenos Egg Rolls

"A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version."
 
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photo by canarygirl photo by canarygirl
photo by canarygirl
Ready In:
45mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Drain green chiles.
  • Sprinkle cornstarch on sheet pan.
  • Open up chile and place on egg roll wrapper with corner facing you.
  • Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
  • Toss in cornstarch, dusting liberally.
  • (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
  • Drain on paper towels and keep warm in 250 oven.
  • Serve as a side dish or appetizer with your favorite Mexican meal.
  • Add your favorite condi- ments/sauces.

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Reviews

  1. WOW! When you need a Mexican fix, this is the recipe to try. These are so easy to make and really hit the spot! I love the idea of being able to prepare them ahead of time. Thank you for sharing this. :-)
     
  2. Grandma Pam, Oh my goodness,these were so easy to do,and they were so very good. We dipped them in salsa,and they were a hit with my husband. Thank you so much!!! Darlene Summers
     
  3. Yum! We're making rellenos tonight and LOVE the egg roll wrappers! Haven't used cornstarch yet but I'm excited to try it tonight. We usually use colby jack, mild/medium cheddar AND cream cheese! Adding cream cheese to our rellenos makes them out of this world delicious!
     
  4. OMG! If I could give this recipe more than 5 stars I would! I loved the ease of prep, and the flavor was awesome! I wasn't sure which size can to use, and realized that 1 4 oz was not nearly enough...it only had 3 chiles in it. hehe So I would recommend at least 3 of those. I made up a green gravy to serve with these as well that I will be posting. Deeeeelicious!!!
     
  5. This is exactly what I was looking for. I worked in a little Mexican restaurant in Ovid, Colorado in the mid 2000's; we used Monterey Jack cheese and the egg roll wrappers. One canned whole chile, one small slice of cheese (maybe 1/4 inch thick and 1.5x3 inches or so), moisten the edges and fold into little "envelopes." I miss those things! They my favorite after-work meal: 2 CR's with just a little green chili, a heaping helping of guacamole and some sour cream. A 16 year old's dream! Lol.
     
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Tweaks

  1. I think the egroll wrapper idea is GENIOUS.I made a few small changes.I used fresh poblanos,instead of canned chiles.I sauteed the poblanos with tomatoes,onion and cilantro,and seasoned them with Goya Sazon.I used over-sized spring roll wrappers.I used 2 spring rolls at a time (to keep all of the juicy peppers inside),I put 1 slice of muenster cheese on the wrapper,added a heaping spoon of the pepper filling,added a slice of cheese on top,and rolled it up tightly.I sealed it with a small dab of flour-water paste,so it stayed sealed while frying.These were so quick to put together and everyone DEVOURED them.Whoever made up this idea of putting them inside a wrapper was brilliant.Authentic Chile Rellenos are a pain to make,and these have all of the flavor without the aggravion of peeling the peppers,whipping the egg batter and so on.Thanks!!
     

RECIPE SUBMITTED BY

I live in Colorado near some of the most beautiful mountains in the world. I could never find an artistic outlet,(can't play a musical instrument, dance, sing or paint)... until I realized cooking was creative. Have cooked in restaurants for the last 25 years, but am presently working as assistant kitchen coordinator at a homeless shelter. It is really a challenge. Instead of ordering what you need...you work with what you have. My passion is camping,(and cooking),in the mountains.
 
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