Chile Rellenos Egg Rolls Recipe
I love this Chiles Rellenos Egg Rolls recipe for it brings such rave reviews everytime I make it. If it is an impressive Breakfast that you require, then this dish is the answer. You will love this delicious Chiles Rellenos Egg Rolls recipe! Dont miss it, Try it!
Ingredients
12 fresh green chiles
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
2 cups (8 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried whole oregano
12 egg roll wrappers
Vegetable oil
Picante sauce (optional)
Directions
Place chiles on a baking sheet, broil 3 to 4 inches from heat, turning often with tongs, until chiles are blistered on all sides.
Immediately place chiles in a plastic bag, fasten securely, and let steam 10 to 15 minutes.
Remove peel from chiles.
Slit each chile lengthwise, and rinse under cold water to remove seeds. (If you have sensitive skin, wear rubber or plastic gloves when rinsing and cutting chiles.)
Remove stems from chiles, set chiles aside.
Cook beef, onion, and garlic in a skillet until meat is browned, drain.
Add cheese and seasonings, stirring well.
Place 2 tablespoons beef mixture on each chile, roll up jellyroll fashion.
Place chiles diagonally off center on each egg roll wrapper, fold corner over chile.
Fold sides over, brush edges of egg roll wrapper lightly with water.
Roll up, and press edges together to seal.
Heat vegetable oil to depth of 4 to 5 inches to 375° in a large saucepan.
Place 2 or 3 filled egg rolls in hot oil, and fry 30 seconds on each side or until golden brown, drain on paper towels.
Repeat with the remaining egg rolls.
Serve with picante sauce, if desired.
Immediately place chiles in a plastic bag, fasten securely, and let steam 10 to 15 minutes.
Remove peel from chiles.
Slit each chile lengthwise, and rinse under cold water to remove seeds. (If you have sensitive skin, wear rubber or plastic gloves when rinsing and cutting chiles.)
Remove stems from chiles, set chiles aside.
Cook beef, onion, and garlic in a skillet until meat is browned, drain.
Add cheese and seasonings, stirring well.
Place 2 tablespoons beef mixture on each chile, roll up jellyroll fashion.
Place chiles diagonally off center on each egg roll wrapper, fold corner over chile.
Fold sides over, brush edges of egg roll wrapper lightly with water.
Roll up, and press edges together to seal.
Heat vegetable oil to depth of 4 to 5 inches to 375° in a large saucepan.
Place 2 or 3 filled egg rolls in hot oil, and fry 30 seconds on each side or until golden brown, drain on paper towels.
Repeat with the remaining egg rolls.
Serve with picante sauce, if desired.
