EASY CHILE RELLENO EGG ROLLS
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!
Provided by MizzWycked
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 35m
Yield 24
Number Of Ingredients 4
Steps:
- Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
- Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
- Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
- Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g
PHILLY CHEESESTEAK EGG ROLLS
These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add peppers and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper; cool. , Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.
Nutrition Facts : Calories 259 calories, Fat 13g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
CHEESY CHILE EGGROLLS
Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!
Provided by Culinary Envy
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 23m
Yield 8
Number Of Ingredients 4
Steps:
- Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
- Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 37 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 1.6 g, Protein 18.1 g, SaturatedFat 10.8 g, Sodium 1239.9 mg, Sugar 1.5 g
CHEESE-STUFFED CHILE RELLENOS EGG ROLLS
A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.
Provided by Colorado Cookie
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Drain green chiles.
- Sprinkle cornstarch on sheet pan.
- Open up chile and place on egg roll wrapper with corner facing you.
- Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
- Toss in cornstarch, dusting liberally.
- (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
- Drain on paper towels and keep warm in 250 oven.
- Serve as a side dish or appetizer with your favorite Mexican meal.
- Add your favorite condi- ments/sauces.
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