Spicy Chili Relleno Eggrolls
Experience your favorite southwest flavors in a crispy package with these Spicy Chili Relleno Eggrolls. Stuffed with roasted poblano peppers, gooey cheese, and a hint of spices, each bite offers a delightful crunch and a savory burst. Perfect for parties or a cozy night in, these eggrolls are sure to be a crowd-pleaser served with a zesty dipping sauce.
ingredients
- 12 eggroll wrappers
- 2 large poblano peppers, roasted and peeled
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
steps
- 1.
Roast the poblano peppers over an open flame until charred. Place in a bag for 10 minutes, peel off the skin, and chop.
- 2.
In a mixing bowl, combine the chopped poblano peppers, Monterey Jack cheese, cheddar 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 2 tablespoons 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.
- 5.
Repeat with the remaining wrappers and filling.
- 6.
Heat about 2 inches of vegetable oil in a deep pot over medium heat.
- 7.
Fry the eggrolls in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 8.
Serve hot with salsa or your favorite dipping sauce.