CHILE RELLENOS
Steps:
- Turn on your frier to medium heat (or they can be fried in a pan as well). Open the can of green chiles and cut the seeds out, rinse them off, lay them out flat and pat them dry with paper towels. (Keep the juices that are left in the can.) Cut the pepper jack cheese into fairly thick chunks (roughly 1/4 - 1/2 inch thick) and lay one piece in each chile and fold the other side of the chile over. Open the won-ton wrappers and take one chile at a time (with the pepper jack cheese inside) and wrap it up in the wrapper (I put the chile in at a diagonal and fold the side corners over first then I roll the corner nearest to me away until I get to the far corner. Dip your finger in the juices left over from the green chiles and paint a little bit on the last corner of the won-ton wrapper then push onto the rest of the relleno so that it seals it and holds it in place when frying. At this point begin heating up your green chile in a pan on the stove over low-medium heat. Put only 2 rellenos in the frier at a time (depending on the size of the frier or pan) and watch them until they are golden brown). After they are cooked completely pat them off with paper towels to remove the excess oil. Place them in a pan in the oven (at very low heat) to keep them warm until all 12 have been cooked. Plate two chile rellenos together, sprinkle them with cheddar cheese then smother them with green chile and serve. Beans, spanish rice, tortilla chips and or tortillas go well as a side with this dish.
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NP Dahal
[email protected]I'm not a vegetarian, but I really enjoyed these chile rellenos. They're a great meatless option.
Vernon Hurst
[email protected]These chile rellenos were a great way to use up some leftover cheese.
Hubert Mangali
[email protected]I'm not sure what I did wrong, but my chile rellenos didn't turn out as good as I hoped. I think I'll try a different recipe next time.
Mahendta Nath
[email protected]The chile rellenos were a bit bland. I think I'll add some more spices next time.
Marie Tomkinson
[email protected]These chile rellenos were a little bit too greasy for my taste. I think I'll try baking them next time.
Huzaif ullah
[email protected]I've never made chile rellenos before, but this recipe made it so easy. They turned out great!
Omo Akin
[email protected]These chile rellenos were so good! I will definitely be making them again and again.
Hs habib Hossain
[email protected]I made these chile rellenos for a party and they were a huge hit. Everyone loved them!
Linus Ime
[email protected]I followed the recipe exactly and the chile rellenos turned out perfectly. They were crispy on the outside and gooey on the inside. Yum!
Margo Kerns
[email protected]These chile rellenos were amazing! The perfect combination of flavors and textures. I will definitely be making these again.
Refentse Joice
[email protected]Overall, I thought this was a great recipe. The chile rellenos were delicious and easy to make. I would definitely recommend this recipe to others.
Abdullah Amir
[email protected]I had some trouble getting the batter to stick to the chiles. I ended up having to dredge them in flour before dipping them in the batter.
Jonathan Brisco
[email protected]The chile rellenos were a little bit too spicy for me, but my husband loved them. He said they were the best he's ever had.
Chourouk Klc
[email protected]These chile rellenos were so easy to make! I was able to get them on the table in under an hour. They're perfect for a quick and easy weeknight meal.
sajith b herath
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of spicy food. However, I was pleasantly surprised by how mild the chile rellenos were. The flavors were all very well balanced.
Al islam Bhuiya
[email protected]I've made chile rellenos a few times before, but this recipe is definitely the best. The instructions were clear and easy to follow, and the results were amazing.
Nova Price
[email protected]These chile rellenos were a hit! The batter was light and fluffy, and the cheese filling was gooey and flavorful. I also loved the addition of the salsa verde, which added a nice tangy flavor.