Easy Chile Relleno Egg Rolls Recipes

CHEESE-STUFFED CHILE RELLENOS EGG ROLLS

Cheese-Stuffed Chile Rellenos Egg Rolls image

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

Ingredients

1 package egg roll wrap
3 cans whole green chilies
8 ounces cheese (Cheddar,jack or pepper jack cut in one ounce sticks)
1/2 box cornstarch
oil (for deep frying)

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.

CHEESY CHILE EGGROLLS

Cheesy Chile Eggrolls image

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

Ingredients

1 (16 ounce) package large egg roll wrappers (such as Nasoya®)
2 (7 ounce) cans whole fire-roasted mild green chiles (such as La Victoria®), or more to taste
1 pound shredded pepper Jack cheese
1 ½ cups canola oil for frying

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

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