Chile Rellenos Egg Rolls

17 ingredients
9 steps

Ingredients

  • 12 fresh green chilies
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 c. grated cheese
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 12 egg roll wrappers
  • vegetable oil
  • grated cheese
  • lettuce
  • tomatoes
  • onion
  • sour cream
  • guacamole
  • picante sauce

Directions

  1. 1
    Slit each chile lengthwise and rinse under cold water to remove seeds.
  2. 2
    Remove stems and set aside.
  3. 3
    Cook beef, onion and garlic in a skillet until meat is browned.
  4. 4
    Add cheese and seasonings, stirring well.
  5. 5
    Place 2 tablespoons beef mixture on each chile, roll up jellyroll fashion.
  6. 6
    Place chiles diagonally (off center) of each egg roll wrapper.
  7. 7
    Fold corner over chile, fold sides over and brush edges of wrapper lightly with water. Roll up and press edges to seal.
  8. 8
    Heat vegetable oil to depth of 4 to 5 inches to 375°.
  9. 9
    Fry 2 to 3 at a time until golden brown.

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