"Chile Rellenos"

From: Chef #750280

On Feb 8, 2009

I am pretty sure I know which Mexican restaurant in Colorado..I am from Colorado too..(Grand Junction, CO) and if its the same restaurant I know of..I am crushed that they are out of business..? Anyway these chili rellenos were baked (or maybe the "warmed up" enchilada sauce was just poured over the chili relleno) in a mild enchilada sauce (after initial frying) and before serving..and they were the best...I am so glad that Colorado Cookie shared this recipe

From: The Hungry Texan

On Jan 15, 2009

Oh wow, I remember having this at a little place in Denver called the something Street Dairy YEARS AGO. They sold for like 90 cents a pop and were sooo good. It's an authentic Colorado recipe for sure. Thanks CC!

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!!

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.