Description
A favorite from a local restaurant no longer in business. Not an authentic mexican chile relleno, but a crispy, flaky version.
Ingredients
- Egg Roll Wrap
- Whole Green Chilies
- Cheese
- Cornstarch
- Oil
Instructions
- 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
- 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