Chili Rellenos Rolls

This recipe is adapted from a recipe at
1 package egg roll wraps
1 package of mini sweet peppers or 3 cans whole green chilies
16 ounces cheese (Cheddar,jack or pepper jack cut in 1/2-1 ounce sticks)
1/2 box cornstarch
a small bowl of water
oil for deep frying

Cut the tops off and take the seeds out of the fresh pepper or, if you are using canned green chiles, drain them. Sprinkle cornstarch on baking sheet. Open up the pepper and place a stick of cheese in it. Place on egg roll wrapper with corner facing you. Roll up, tucking in corners and moistening edges to seal. Toss in cornstarch, dusting liberally. Shake off excess cornstarch and deep fry (350 degree) oil to cover until lightly golden and cheese just starts to ooze out. Drain on paper towels.

1 comment:

  1. We were sent over from All Things Beautiful today - those rolls look amazing! Tucking you in my Google Reader!


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