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Easy Crispy Chile Rellenos Recipe

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4.4 from 14 reviews

This Easy Crispy Chile Rellenos recipe features roasted green chiles stuffed with melted cheese, wrapped in egg roll wrappers, and fried to golden perfection. It's a convenient twist on the traditional chile relleno, yielding crispy, cheesy pockets with a wonderful balance of smoky and savory flavors. Perfect as a snack or appetizer, these rellenos can be enjoyed on their own or smothered in green chili sauce for an extra flavor boost.

Ingredients

Fillings

  • 12 whole Green Chiles, roasted and peeled
  • 3 cups (12oz/339g) shredded Monterey Jack, cheddar, or Mexican blend cheese

Wrapper & Frying

  • 12 egg roll wrappers
  • Vegetable oil (enough to fill a large pot with 2-3 inches of oil)

Other

  • Water (for moistening wrapper edges)

Instructions

  1. Prepare Work Station: Set up your work surface with all ingredients. Drain the roasted green chiles and place them in a bowl. Spread 12 egg roll wrappers on the counter and cover with a damp paper towel to keep them from drying out. Place shredded cheese in a bowl nearby. Line a baking sheet or platter with parchment paper and fill a small bowl with water for sealing wrappers.
  2. Assemble Rellenos: Take one egg roll wrapper and dampen all four edges with water using your fingers. Lay one green chile open and flat in the center of the wrapper. Add about 1/4 cup of shredded cheese inside the chile.
  3. Fold Wrapper: Fold the left side of the egg roll wrapper over the chile and cheese towards the center. Next, fold the bottom corner up, then fold the right side over to completely cover the filling. Finally, fold the top corner down to form a neat little package. Moisten edges as needed to secure the wrapper. Press the seam firmly to seal the parcel.
  4. Place Assembled Rellenos: Lay the sealed rellenos seam side down on the parchment-lined baking sheet. Repeat this process for all remaining wrappers and filling.
  5. Heat Oil for Frying: Fill a large saucepan or deep skillet with enough vegetable oil to create a depth of 2 inches. Heat the oil over high heat until it reaches 325°F (163°C). Line another baking sheet with paper towels for draining fried rellenos.
  6. Fry Rellenos: Using metal tongs, carefully add 3-4 rellenos at a time to the hot oil. Fry them, turning frequently to brown all sides evenly. Once they achieve a deep golden brown color, remove with tongs and place on the paper towel-lined baking sheet to drain excess oil. Adjust heat as necessary to keep oil temperature between 325°F and 340°F. Keep cooked rellenos warm in a 300°F oven if desired.
  7. Serve: Enjoy these crispy chile rellenos as is, or smother them with your favorite green chili sauce for extra flavor and heat.

Notes

  • Roasting and peeling your own green chiles is recommended for best flavor; alternatively, canned roasted green chiles may be used if preferred.
  • Egg roll wrappers help achieve a light, crispy exterior without the mess of traditional batter.
  • Maintain the oil temperature between 325°F and 340°F to ensure even frying and avoid soggy or burnt rellenos.
  • Use metal tongs to carefully turn and remove rellenos from hot oil safely.
  • Storing leftovers in the refrigerator and reheating in an oven or air fryer helps retain crispiness.

Find it online: https://dishcooks.com/easy-crispy-chile-rellenos-recipe/