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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This Recipe was given to me by a co-worker after I told her of my Chile Rellenos disaster! It's so easy! Ingredients:
1 (16 ounce) can whole green chilies |
1/2 lb mild cheddar cheese |
1/2 lb monterey jack cheese |
1 (8 ounce) package egg roll wraps |
salsa or guacamole or sour cream |
deep frying oil |
Directions:
1. Preheat oil 1 deep on medium high heat.
2. Drain chilies and remove any remaining seeds, split chilies lengthwise along one side for stuffing.
3. Cut cheese into thin 1/2 thick slices.
4. Stuff chilies with one piece of each kind of cheese.
5. Roll chilies up in egg roll wrappers and seal edge with a little water (make sure to wrap them tightly so that they don't fall apart when fried.
6. Fry in oil approximately 1-2 minutes each side until golden brown.
7. Top with desired toppings and enjoy!
8. I had a little trouble getting the cheese to melt the 1st few times I made it and found that if you microwave the rolls right before you fry them for about 20 seconds it really helps.
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