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
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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.
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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.
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Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
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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.
