Ingredients
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1
-
1/2
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1/2
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1
-
-
-
-
-
-
-
-
-
-
-
Directions
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!, 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!!!, 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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Steps
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1
Done
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Preheat Oil 1" Deep on Medium High Heat. |
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2
Done
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Drain Chilies and Remove Any Remaining Seeds, Split Chilies Lengthwise Along One Side For Stuffing. |
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3
Done
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Cut Cheese Into Thin 1/2" Thick Slices. |
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4
Done
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Stuff Chilies With One Piece of Each Kind of Cheese. |
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5
Done
|
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. |
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6
Done
|
Fry in Oil Approximately 1-2 Minutes Each Side Until Golden Brown. |
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7
Done
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Top With Desired Toppings and Enjoy! |
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8
Done
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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. |
