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.