Description
Discover the fusion of flavors with Egg Roll Chile Rellenos! Learn how to create this unique dish step-by-step and impress with a new twist on classic recipes.
Ingredients
- 2 (12 ounce (340 g)) packages egg roll wrappers
- 1 (27 ounce (765 g)) can whole green chiles – seeded, drained well, and patted dry
- 1 pound (454 g) Monterey Jack cheese, cut into 3 x1/2-inch thick strips
- 1 cup (240 ml) vegetable oil for frying, or as needed
Instructions
- Position an egg roll wrapper on your work area in a diagonal fashion, making it look like a diamond shape.
- Place a green chile strip horizontally about an inch above the bottom corner of the wrapper.
- Set a piece of Monterey Jack cheese on the chile strip.
- Wet your fingertip with water and dampen the edges of the wrapper.
- Begin rolling the wrapper over the chile and cheese from the nearest point.
- Fold in both sides securely, ensuring the filling is sealed tightly.
- Continue rolling the wrapper away from you to fully cover the filling.
- Repeat the process with the remaining wrappers, chiles, and cheese.
- In a deep skillet, heat about a half-inch layer of oil over medium heat.
- Fry the rolls in batches, turning them once, until they achieve a golden color on both sides, about 2 to 3 minutes.
- Monitor carefully to avoid burning.
- Remove and place on a plate lined with paper towels to drain.
- Allow them to cool slightly before serving.
Notes
- Thoroughly dry green chiles to avoid soggy wrappers during fryingnCut Monterey Jack cheese into uniform strips for even meltingnCool fried rolls on paper towels to remove excess oil
