Description
I love chile rellenos, but they can be time consuming to make from scratch. This 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
- 2 (12 ounce) packages egg roll wrappers
- 1 (27 ounce) can whole green chiles – seeded, drained well, and patted dry
- 1 pound Monterey Jack cheese, cut into 3×1/2-inch thick strips
- vegetable oil for frying
Instructions
- 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.
- 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.
- Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 24