1. Roast chilis in oven until the skin begins to turn brown and "bubble". 2. Cool and peel chilis. 3. Slit chilis down the side and remove seeds by pulling on the "seed line". 4. Dry any excess water from the chilis. 5. Stuff chilis with cheese of your choice (I use velveta so I can cut it the right size). 6. Roll the stuffed chile in an eggroll wrapper (see instructions on eggroll package). 7. Heat oil in deep cooking pan. Use only enough oil to make about 1/4" deep (using a deeper pan will help with any splatter). 8. Beat eggs and add salt and pepper to taste in a bowl. 9. Set out a bowl with flour. 10. Dip each wrapped chili into the egg mixture and then coat lightly with flour. 11. Using tongs, gently slip wrapped and coated chilis into the hot oil, as many as will fit comfortable into your pot. 12. Fry on each side for just a couple of minutes or until golden brown. 13. As you remove each rellano, place on paper towells to remove excess oil. 14. Serve with your favorite salsa/sauce and shredded lettuce. 15. Enjoy. 16. A recipe that I learned from Mrs. Ramona Lopez a good neighbor and friend. 17. Once oil is hot, roll each stuffed chili in beaten. ---------------------------------------------------------------------------
Nutrition
Ingredients
