Chile Relleno Rolls [v] Recipe
fire roasted pueblo chile, muenster, crispy wonton, side of house green chile
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Ingredients
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Filling and Wrapping
Method
Preparation and Cooking
- 1
Roast the Chiles
Preheat your oven to 400°F (200°C). Place the pueblo chiles on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and set aside.
- 2
Prepare the Filling
Cut the muenster cheese into thin strips. Stuff each roasted pueblo chile with cheese, ensuring the cheese is evenly distributed.
- 3
Wrap the Chiles
Take a wonton wrapper and place a stuffed chile at the center. Moisten the edges of the wrapper with water, fold over to encase the chile, and press to seal the edges tightly. Repeat this process for all chiles.
- 4
Fry the Rolls
Heat the oil in a deep frying pan over medium heat. Once hot, carefully add the wrapped chiles in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the chile relleno rolls hot with a side of house green chile sauce for dipping.
