Green Chile Egg Relleno Rolls
09-21-2013, 08:45 PM
#1
Senior Member
Thread Starter
Join Date: Aug 2010
Location: Albuquerque NM
Posts: 674
Green Chile Egg Relleno Rolls
Ingredients:
·4 cups peeled & seeded green chile (Hot is best if you can handle)
·1 pkg. Egg Roll/Wonton Wraps
·32 oz pkg shredded Monterey jack cheese
·1 tsp. Paprika
·1 tsp. Cumin
·1 tsp. Garlic powder
·1 tsp. Salt
·2 eggs
·1 Tbs. Water
·2 quarts vegetable oil
Preparation:
1)Mix spices in a bowl, if you have a shaker you can put them in, better.
2)Prepare green chile by peeling, seeding, draining and sprinkle with spice mixture to taste.
3)Beat 2 eggs & water for egg wash to seal Green Chile Relleno Egg Rolls
4)Open pkg. of Wonton Wraps carefully so that you can continually close after each roll to keep moist.
5)Pour Oil in deep pan, heat to 375
6)Take one wrap, place 1 spread green chili to fit in center, add 1-2 tablespoons of the cheese, then fold the chili over so cheese is in center keeping edges clear.
7)Use a finger to paint the egg wash on the edges of the wrapper
8)Begin rolling starting with bottom corner closest to your body, then sides, firm up the egg roll wrap so semi tight, without tearing.
9)Roll the final top flap to seal
10)Roll about six at a time, place in 375 degree oil and deep fry for 3-5 minutes or until golden brown.
11)Remove from oil placing on paper towels to drain.
12)Serve hot with your choice of dipping sauce such as chipotle ranch, green chile dip, habanero mango salsa, etc.
·4 cups peeled & seeded green chile (Hot is best if you can handle)
·1 pkg. Egg Roll/Wonton Wraps
·32 oz pkg shredded Monterey jack cheese
·1 tsp. Paprika
·1 tsp. Cumin
·1 tsp. Garlic powder
·1 tsp. Salt
·2 eggs
·1 Tbs. Water
·2 quarts vegetable oil
Preparation:
1)Mix spices in a bowl, if you have a shaker you can put them in, better.
2)Prepare green chile by peeling, seeding, draining and sprinkle with spice mixture to taste.
3)Beat 2 eggs & water for egg wash to seal Green Chile Relleno Egg Rolls
4)Open pkg. of Wonton Wraps carefully so that you can continually close after each roll to keep moist.
5)Pour Oil in deep pan, heat to 375
6)Take one wrap, place 1 spread green chili to fit in center, add 1-2 tablespoons of the cheese, then fold the chili over so cheese is in center keeping edges clear.
7)Use a finger to paint the egg wash on the edges of the wrapper
8)Begin rolling starting with bottom corner closest to your body, then sides, firm up the egg roll wrap so semi tight, without tearing.
9)Roll the final top flap to seal
10)Roll about six at a time, place in 375 degree oil and deep fry for 3-5 minutes or until golden brown.
11)Remove from oil placing on paper towels to drain.
12)Serve hot with your choice of dipping sauce such as chipotle ranch, green chile dip, habanero mango salsa, etc.
09-22-2013, 09:26 AM
#3
Junior Member
Join Date: Sep 2009
Location: north central Kansas
Posts: 189
in order to peel green chilis you have to roast or broil and char the peel and let them steam to peel---like eating celephane if you don't take that skin off---becarefull handling tham I just did 18 and even though I coated my hands with cooking oil I still have a bit of a burn---probably should have worn gloves---these were anaheim and poblanos---I love rellenos so will "suffer" anything to have them
09-22-2013, 10:11 AM
#4
Super Member
Join Date: Jan 2011
Location: Knot Merrill, Southern Indiana
Posts: 5,781
in order to peel green chilis you have to roast or broil and char the peel and let them steam to peel---like eating celephane if you don't take that skin off---becarefull handling tham I just did 18 and even though I coated my hands with cooking oil I still have a bit of a burn---probably should have worn gloves---these were anaheim and poblanos---I love rellenos so will "suffer" anything to have them
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