Monday, October 28, 2013
Chili Rellano Wraps
This is a recipe I came up with many moons ago, after a girlfriend of mine had made something similar to these, but was a wee bit more complicated.
These wraps are my hubby's most favorite meal and I make them often.
I hope you give them a try!
You won't regret it, I promise!
First, get fresh roasted Anaheim Green Chilies (from your local farmers market)
You'll need about 12 whole green chilies, split open and seeded.
Then rinse gently, if you don't want that added heat to your chilies,
if you like them hot, leave the seeds in!
Next, cut strips of cheese, your prepared chilies
and you'll need 1 package of egg roll wraps
Open up your egg roll wraps and place them one at a time on your counter,
add a whole green chili and place a strip of cheese on top.
Fold up the egg roll wrapper, like this.
It will look like an opened envelope.
(Make a paste with a 1/4 cup flour and about 6 Tbsp. water)
It will be thick. Put a little dab of the paste onto the end of the egg roll wrap.
Fold over to make a tight roll.
Continue this process with the remaining wraps, chilies and cheese.
Now, the fun part.... Deep frying them!
I usually do 3 at a time, until the whole batch is finished.
This is what they look like when you pull them out of the deep fryer!
Light and Crispy!
Here is what the finished Wraps look like!
That first bite, you'll get gooey cheese and if your lucky
your chili might have a spiced bite to it!
Which my hubby loves!!
Sometimes to jazz it up a bit,
I'll add cooked bacon to the wrap or cooked strips of chicken!
Chili Rellano Wraps
What you'll need:
1 package egg roll wraps
1 small bar of cheese, cut into thick strips
About 12 Green Chilies
* if you don't have access to fresh chilies, you can buy the whole green chilies in a can,
found in your Mexican aisle of your local grocery store*
(Remember use a 1/4 cup flour and about 6 Tbsp. water, mix well.)
Deep Fryer with fresh oil
Get your deep fryer nice and hot.
Wrap each egg roll wrapper with 1 green chili,
1 thick hunk of cheese. Fold into a mini version of an envelope (pictured above)
Dab the corner of the egg roll wrap with your flour paste and roll up tight.
Deep fry about 3 egg roll wraps at a time, once golden brown, remove and
place on paper towel to drain off any excess oil. Continue with remaining wraps.
I usually serve mine with a stir fry rice, it complements the wraps nicely!
We also dip our wraps in Ranch dressing, it gives them an added zing to each bite.