Quick Crispy Chili Rellanos. Quick Crispy Chili Rellanos My family absolutely goes crazy over these! An easy way to enjoy crispy Chile Rellanos! I used poblano peppers instead of Anaheim because we like our stuff spicy.

My family absolutely goes crazy over these! An easy way to enjoy crispy Chile Rellanos! Crispy Chili Relleno Recipe Chili Reano Recipe Mexican Dishes Mexican Food Recipes Appetizer Recipes Appetizer Dinner Mexican Appetizers Wonton Recipes. You can have Quick Crispy Chili Rellanos using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Quick Crispy Chili Rellanos

You need 1 packages of egg roll wrappers.
You need 1 large of can hatch green chilies.
It's 1 packages of shredded Mexican blend cheese.
You need 4 cup of vegetable oil.
You need 1 cup of water.
It's 1 quart of green chili sauce (store bought or your own ) I use my own.

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. (Can be made up to this point a day ahead. Cover and refrigerate.) Chilies Rellenos are a sublime taste sensation made with chili peppers (of varying heat), eggs and Monterey Jack cheese.

Quick Crispy Chili Rellanos step by step

Lay out 1 roll wrapper on cutting board.
Cut a green chili in half and lay it in the center diagonally.
Add shredded cheese and wet edges of wrapper with water. fold wrapper inword so that no chili or cheese is exposed. sealed good..
Repeat until all wrappers are used. I get about 20 Rellanos per package..
Heat oil in a pan or deep fryer to medium heat. Make sure oil is hot before frying the Rellanos. I usually cook 4-5 at a time. Cook til golden brown. Flipping once if your using a pan..
Set on paper towels to cool. Serve with chili or you can eat them just like an egg roll..
I smother them with my green chili (see recipe). I top with lettuce and tomato!.

The original recipe called for poblano chili pepper, but various kinds of chilies can be used—Anaheim, ancho or Hatch are often substituted. Spoon the beer mixture evenly all over the peppers. Be sure to add batter over the open seam of the peppers. Line a baking sheet with aluminum foil. Mix together eggs, milk, salt, pepper, paprika and cayenne.