Monterey Jack cheese and fresh poblano peppers rolled into an egg roll wrapper, crisped until golden and served with red sauce, Spanish rice and fresh, seasoned and grilled vegetable mix.

Roast the poblano peppers over an open flame or in a broiler until the skin is charred. Place them in a plastic bag for 10 minutes to steam. Once cooled, peel the skin off, cut a slit down the side, and remove the seeds.

Prepare the Peppers

Stuff each poblano pepper with a generous amount of Monterey Jack cheese.

Stuff the Peppers

Take an egg roll wrapper and place the stuffed pepper in the center. Fold the sides over and roll tightly to seal. Repeat with all peppers.

Wrap the Peppers

Heat the cooking oil in a deep pan over medium heat. Fry the wrapped peppers until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

Fry the Wrappers

Cook the Spanish rice according to package instructions. In a separate pan, heat olive oil over medium heat, add mixed vegetables, and sauté with garlic powder, salt, and pepper until tender.

Prepare the Rice and Vegetables

Plate the fried chile rellenos with a side of Spanish rice, grilled vegetables, and drizzle with red sauce.

chile relleno (homestyle)

Recipe information

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