How to Cook Appetizing Quick Crispy Chili Rellanos

Quick Crispy Chili Rellanos. Usually I make chili rellenos when I've already made a big pot of Green Chili for something like Burritos. That crispy outer shell, melted cheesy interior, smothered under spicy green chili is just the BEST. Except, I don't know that I can say that anymore because this version might be even better.

Great for a busy week night, and good enough for. Chiles Rellenos Mexican Recipe at MexGrocer.com, a nationwide online grocery store for authentic Mexican food, cooking recipes, cookbooks and culture. Blistering fresh chiles poblanos is one of the tricks of the Mexican cuisine trade that has to be mastered before you can make Killer Chile Rellenos. You can cook Quick Crispy Chili Rellanos using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Quick Crispy Chili Rellanos

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

Chiles Rellenos — poblano chiles stuffed with cheese and served with tomato sauce. A Classic Mexican Recipe Chiles are the essence of Mexico. chili rellenos casserole- our family has been making this for decades, it is or Christmas morning breakfast and a go-to for Lent and Mexican. Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve. If desired, serve with rice and beans.

Quick Crispy Chili Rellanos step by step

1. Lay out 1 roll wrapper on cutting board.
2. Cut a green chili in half and lay it in the center diagonally.
3. Add shredded cheese and wet edges of wrapper with water. fold wrapper inword so that no chili or cheese is exposed. sealed good..
4. Repeat until all wrappers are used. I get about 20 Rellanos per package..
5. 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..
6. Set on paper towels to cool. Serve with chili or you can eat them just like an egg roll..
7. I smother them with my green chili (see recipe). I top with lettuce and tomato!.

This recipe was provided by a chef, restaurant or culinary professional. Flavor was OK, but was expecting more "chile rellenos" flavor and was disappointed that it wasn't there. Next time I will probably use a third can of chili's. How to Make Chiles Rellenos – the Recipe Method. This will result in a thinner, crispier coating that isn't over-saturated with oil.