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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GenisANDHerb
genisandherb@aol.comThese were absolutely delicious! I made them for a party and they were a huge hit. Everyone loved them.
Solomon Audu
a.s71@gmail.comI'm not sure what I did wrong, but these didn't turn out well at all. The egg roll wrappers were soggy and the cheese filling was bland.
Sk Raja Babu
s.b37@yahoo.comThese were a fun and easy appetizer to make. I liked the combination of the crispy egg roll wrapper and the gooey cheese filling.
Anisa Qyrdedi
qyrdedi-anisa14@hotmail.comThese were okay, but I think I would have preferred them with a different type of cheese. The cheddar was a little bit too sharp for my taste.
Bella Wagoner
bella-wagoner@hotmail.comI was really excited to try these, but I was disappointed. The egg roll wrappers didn't get crispy and the cheese was too runny.
Reawan khan
khan_r93@hotmail.co.ukThese were a little bit spicy for me, but still really good. I think next time I'll use a milder cheese.
Saeed 786
saeed7@hotmail.comI've made these several times now and they're always a crowd-pleaser. I like to serve them with a dollop of sour cream and salsa.
Babirye Sophier
sophier.b@aol.comThese were so easy to make and so delicious! I used a store-bought enchilada sauce and it worked great.
Jennifer Williams
williams0@yahoo.comI made these for my family and they loved them! The egg roll wrappers were a great way to keep the cheese and chiles from falling out.
Saleh Lohar
l.saleh@hotmail.comThese cheese-stuffed chile rellenos egg rolls were a hit! They were crispy, cheesy, and had the perfect amount of heat. I will definitely be making these again.