Flavorful Pork and Cheese Chili Rellenos
Indulge in the rich, southwest flavors of these Pork and Oaxacan Cheese Chili Relleno Eggrolls. Featuring tender roasted poblano peppers, savory roasted pork, and creamy Oaxacan cheese, these crispy eggrolls offer a delightful combination of spice and richness. Perfect for gatherings or comforting snacks, they pair beautifully with your favorite dipping sauce.
ingredients
- 12 eggroll wrappers
- 2 large poblano peppers (roasted and peeled, about 300g)
- 150g shredded Oaxacan cheese
- 5g ground cumin
- 5g smoked paprika
- 2g garlic powder
- 2g onion powder
- Salt and pepper to taste
- 1 egg (beaten, for sealing)
- 250g roasted pork (shredded or chopped)
- Vegetable oil (for frying)
steps
- 1.
Roast the poblano peppers over an open flame until charred. Place them in a bag for 10 minutes, peel off the skin, and chop.
- 2.
In a mixing bowl, combine the chopped poblano peppers, roasted pork, Oaxacan cheese, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- 3.
Lay an eggroll wrapper on a clean surface with one corner pointing toward you. Spoon about 30g of the filling onto the wrapper.
- 4.
Fold the bottom corner over the filling, tuck in the sides, and roll tightly, sealing the top corner with a bit of beaten egg. Repeat with the remaining wrappers and filling.
- 5.
Heat about 5cm of vegetable oil in a deep pot over medium heat. Fry the eggrolls in batches until golden brown, about 3-4 minutes per side.
- 6.
Remove and drain on paper towels. Serve hot with salsa or your favorite dipping sauce.
