Egg Roll Chile Rellenos are a fusion twist on two classic dishes: crispy Chinese egg rolls and Mexican chile rellenos. Instead of batter-frying whole stuffed chiles, you wrap them in egg roll wrappers and fry or bake them for a crispy exterior and melty interior. Here’s a recipe-style breakdown:
🌶️ Egg Roll Chile Rellenos Recipe
Ingredients:
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4–6 roasted poblano peppers, peeled and deseeded (or use canned whole green chiles)
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1 cup shredded cheese (Oaxaca, Monterey Jack, or a Mexican blend)
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1/2 cup cooked meat (optional – ground beef, shredded chicken, or chorizo)
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8 egg roll wrappers
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1 egg, beaten (for sealing)
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Oil for frying or spray for baking/air-frying
Optional Garnishes:
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Sour cream or Mexican crema
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Salsa verde or roja
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Cilantro
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Queso fresco
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Lime wedges
Instructions:
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Roast and Prepare Chiles
If using fresh poblanos, roast them over an open flame or under a broiler until blackened. Steam in a covered bowl for 10 minutes, then peel off the skin. Slice open and remove seeds. -
Stuff the Chiles
Fill each chile with a mix of cheese and optional meat. You want them full, but not overstuffed. -
Wrap in Egg Roll Wrappers
Place a stuffed chile on a wrapper diagonally. Fold the bottom corner up over the chile, then fold in the sides, and roll tightly like a burrito. Use beaten egg to seal the edge. -
Cook:
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To Fry: Heat oil (350°F/175°C) and fry until golden, about 3–4 minutes per side.
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To Bake: Brush or spray with oil and bake at 400°F (200°C) for 15–20 minutes, turning once.
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To Air-Fry: Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
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Serve:
Top with crema, salsa, and queso fresco. Garnish with cilantro and a squeeze of lime.
