Zutaten für Chile Rellenos
- 6 egg roll wrappers
- 10 ounce can whole green chiles
- 6-12 ounces Monterey Jack cheese (cut into 6 sticks, 1-2 ounces each)
- 1/4 cup cornstarch
- 3 cups vegetable oil
- a little water (for sealing)
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Zubereitung von Chile Rellenos
- Drain a 10 ounce can of green chiles, reserving any liquid.
- Lightly sprinkle cornstarch on a baking sheet.
- Lay out 6 egg roll wrappers. Open a chile and place it lengthwise on an egg roll wrapper, placing a corner of the wrapper facing you.
- Place a 1-2 ounce cheese stick (depending on preference) on the chile. Roll up the egg roll wrapper tightly, tucking in the sides and moistening the edges with a little water to seal.
- Place the rolled chile relleno in the cornstarch, tossing gently to coat. Ensure they are liberally dusted, but shake off any excess.
- Carefully lower the chile rellenos into a deep fryer filled with about 3 cups of oil heated to 350°F (175°C). Fry until golden brown and the cheese begins to melt (approximately 3-4 minutes per relleno).
- Remove with tongs and place on paper towels to drain excess oil. Keep warm in a 250°F (120°C) oven while you fry the remaining rellenos.
- Serve immediately as a delicious appetizer or side dish alongside your favorite Mexican meal.
- Garnish with your favorite condiments or sauces, such as sour cream, salsa, guacamole, or pico de gallo.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
0g
Fat
21g
Carbs
0g
