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Nutrition Facts

Serving Size 1 (28g)

Recipe makes 8 servings

The following items or measurements are not included below:

1 package egg roll wraps

3 cans whole green chilies

1/2 box cornstarch

Calories 93
Calories from Fat 62 (66%)
Amount Per Serving %DV
Total Fat 6.9g 10%
Saturated Fat 4.4g 21%
Monounsaturated Fat 2.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 273mg 11%
Potassium 102mg 2%
Total Carbohydrate 2.4g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 5.6g 11%

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"Chile Rellenos"

Recipe #43026 | 45 min | 30 min prep | add private note

By: Colorado Cookie
Oct 14, 2002

A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Drain green chiles.
  2. 2
    Sprinkle cornstarch on sheet pan.
  3. 3
    Open up chile and place on egg roll wrapper with corner facing you.
  4. 4
    Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
  5. 5
    Toss in cornstarch, dusting liberally.
  6. 6
    (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
  7. 7
    Drain on paper towels and keep warm in 250 oven.
  8. 8
    Serve as a side dish or appetizer with your favorite Mexican meal.
  9. 9
    Add your favorite condi- ments/sauces.

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Featured Reviews for This Recipe

From: adopt a greyhound

On Nov 6, 2009

Loved this recipe. I only made four as an appetizer with a freshly roasted chili and pepper jack cheese. Served it with Hot Pepper Garlic Jelly.

1 person found this review helpful

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  • From: Chef #1436178

    On Nov 4, 2009

    I grew up eating these on Football sundays. We used to fry up hundreds for the game and there would never be any leftovers. Being from CO this is the only chile relleno that I love! They are SUPER EASY to make. Super easy to eat. When I was really small my mom didn't put the chile in some just for us kids. Instead we got a whole lot of cheese. We used to use monterey jack and/or cheddar. I prefer pepperjack now because it adds a little extra something to them. We never used cornstarch (I am guessing that is to keep them from sticking together when made ahead of time). But they turn out fantastic. If you are looking for an easy appetizer recipe or just something different these are SOOOOO worth it! They taste great on their own but any kind of mexican dip/sauce would probably make these that much more yummy! Happy Eating!

    1 person found this review helpful

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  • From: Chef #173443

    On Sep 18, 2005

    I think the egroll wrapper idea is GENIOUS.I made a few small changes.I used fresh poblanos,instead of canned chiles.I sauteed the poblanos with tomatoes,onion and cilantro,and seasoned them with Goya Sazon.I used over-sized spring roll wrappers.I used 2 spring rolls at a time (to keep all of the juicy peppers inside),I put 1 slice of muenster cheese on the wrapper,added a heaping spoon of the pepper filling,added a slice of cheese on top,and rolled it up tightly.I sealed it with a small dab of flour-water paste,so it stayed sealed while frying.These were so quick to put together and everyone DEVOURED them.Whoever made up this idea of putting them inside a wrapper was brilliant.Authentic Chile Rellenos are a pain to make,and these have all of the flavor without the aggravion of peeling the peppers,whipping the egg batter and so on.Thanks!!

    6 people found this review helpful

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  • From: Andtototoo!

    On Jul 23, 2007

    These were pretty good. I liked the ease of preparation. You could also buy mild diced green chilies and grated cheese and put them in won ton wrappers for small appetizers.

    5 people found this review helpful

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  • Read all 17 reviews

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