Monday, December 27, 2010

Mexican Egg Rolls

A few years ago I was handed the job of making chile rellenos for Christmas Eve. After 1 year of "stuffing" chile with cheese and attempting to bread and fry it with the breading still on, I was done. I decided I wanted to reinvent the Chile Relleno. Not that the original aren't great, because they are, I'm just not the best at making them. And so the Mexican Egg roll was born.

Mexican Egg Rolls
1 pkg Egg Roll Wrappers
2 Tbsp Flour
2 Tbsp Water
Whole Seeded Green Chile
Cheddar Cheese- sliced in 1/2'' pieces
Canola or peanut oil- for frying

Heat oil in a large skillet over medium-high heat. Lay out one wrapper with the corner facing you. Place a 4'' strip or 2 Tbsp of chopped chile in the center of the wrapper. Lay a piece of cheese on top of the chile. Fold the corner up over the chile and fold in the left and right corners into the center and continue to roll up. Make a paste out of flour and water and brush onto the edges and corners to seal. Make sure all the edges are sealed so that the cheese doesn't squeeze out when you fry it . Place the rolls in heated oil turning occasionally until golden brown. Remove and drain on paper towels.


  1. Yummy! I love these things; too bad I missed out on them this year :( Next year.... I'll be the first in line! Haha

  2. This comment has been removed by the author.

  3. We made some tonight and they were wonderful! Thanks for the recipe!

  4. These are fabulous! Cheesy, spicy, and crunchy—the best type of food! I'd dip them in a good ranch dressing. So delicious.

  5. Oh these look simple and delicious. I can't wait until my next get together so I can make them!


Thanks for leaving some love!