Southwestern Chili Relleno Recipe
Southwestern Chili Rellenos is a very easy to prepare delicious side dish recipe. Enjoy this amazingly delicious mouth watering Southwestern Chili Rellenos; I am sure you would love to share your experience with me.
Ingredients
| Olive oil | 2 Tablespoon | |
| Pepper white | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Green | 4 Can (10oz), seeded | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Monterey jack cheese | 1 1/2 Cup (16 tbs) | |
| Egg package | 1 | |
| Egg yolk | 1 | |
| Water | 1 Teaspoon | |
| Vegetable oil | ||
Directions
Combine olive oil and seasonings in small bowl.
Add chilies; toss to coat.
Let stand 1 hour.
Combine cheeses in another small bowl.
For each chili rellenos, place 1 chili in center of 1 egg roll skin; top with 1/2 cup cheese mixture.
Brush egg roll skin with combined egg yolk and water.
Fold two opposite edges over filling, overlapping edges; press together.
Press together ends, enclosing filling.
Heat about 3 inches of peanut oil in large heavy saucepan over medium-high heat until oil reaches 375°F; adjust heat to maintain temperature.
Fry chili rellenos, a few at a time, in hot oil 2 to 3 minutes or until golden brown.
Drain on paper towels.
Add chilies; toss to coat.
Let stand 1 hour.
Combine cheeses in another small bowl.
For each chili rellenos, place 1 chili in center of 1 egg roll skin; top with 1/2 cup cheese mixture.
Brush egg roll skin with combined egg yolk and water.
Fold two opposite edges over filling, overlapping edges; press together.
Press together ends, enclosing filling.
Heat about 3 inches of peanut oil in large heavy saucepan over medium-high heat until oil reaches 375°F; adjust heat to maintain temperature.
Fry chili rellenos, a few at a time, in hot oil 2 to 3 minutes or until golden brown.
Drain on paper towels.
Chef
