Description
Discover how to make Super Easy Crispy Chile Rellenos with this foolproof recipe! Learn the secrets to achieving perfect crispy and flavorful chile rellenos every time.
Ingredients
- 12 egg roll wrappers (12 pieces)
- 12 whole Green Chiles, roasted and peeled (see note) (12 pieces)
- 3 cups (339g) shredded Monterey Jack, cheddar, or Mexican blend cheese
- Vegetable oil (enough to fill a large pot with 2-3 inches of oil)
Instructions
- Prepare your workspace for assembling the chile rellenos: Drain the roasted green chiles and place them in a bowl. Lay out the egg roll wrappers on a flat surface and keep them covered with a moist paper towel. Put the shredded cheese in a separate bowl nearby. Get a baking sheet or platter ready by lining it with parchment paper. Have a small bowl of water ready.
- Take one egg roll wrapper and place it in front of you. Using your fingers, wet the edges of the wrapper with water. Position one roasted Green Chile in the middle of the wrapper. Add 1/4 cup of cheese on top of the Green Chile.
- Fold the left edge of the wrapper over the chile and cheese towards the center. Bring the bottom corner upwards to the center, then fold the right side over the chile and cheese, ensuring it’s fully enclosed. Finally, fold the top corner down to form a neat package. If needed, wet the edges again to help it stay sealed.
- Seal the edges by pressing them together with your fingers and place the finished relleno on the parchment-covered baking sheet. Continue this process with the other wrappers and filling.
- Pour oil into a large pot or deep pan until it’s about 2 inches deep and heat it on high until it reaches 325 degrees. Line another baking sheet or platter with paper towels and keep it close.
- Carefully place 3 or 4 rellenos into the hot oil using metal tongs. Turn them while frying to achieve an even golden brown color all over. Once they are a deep golden brown, remove them from the oil with the tongs and lay them on the paper towel-lined baking sheet. Repeat the process with the remaining rellenos, adjusting the heat as needed to maintain the oil temperature between 325 – 340 degrees. You can keep them warm in an oven set to 300 degrees if desired.
- I love enjoying these topped with Green Chili with .
Notes
- Properly drain and pat dry roasted green chiles before assembling to prevent excess moisture.
- Use a generous amount of cheese in each relleno for a flavorful and cheesy filling.
- Adjust oil heat to maintain a temperature between 325 – 340 degrees for a crispy exterior when frying.
