These Colorado-style crispy chile rellenos combine cheese and green chilis wrapped in egg roll skins, delectable fried and topped with homemade green chili.
About This Colorado Chile Rellenos Recipe
One of my all-time favorite green chile dishes is the Colorado-style chile rellenos. An egg roll skin is stuffed with Monterey Jack cheese and green chiles, then fried to perfection and smothered with a spicy green chile sauce.
The secret to this recipe are the egg roll wrappers- not a true ingredient in traditional Mexican food, but absolutely delicious nonetheless.
Some traditional Mexican chilies rellenos use a whole pepper sutffed with cheese, and dipped in egg yolk, then flour and placed to deep fry until golden brown. Delicious- but not my favorite.
I love these crispy rellenos swimming in spicy pork green chile- so I figured out exactly how to make them in the traditional Colorado style!
Smothered Chile Relleno With Egg Roll Wrappers Recipe
(printable recipe card below)
- egg roll skins (generally found in the produce section, refrigerated)
- Monterrey jack cheese
- canned chopped green chiles
- vegetable oil (or oil of your choice for frying- not olive oil)
- homemade green chile (for topping)
- guacamole (garnish)
Create a workspace on either a cutting board or a clean counter.
Drain chiles in a strainer and set the juice aside. Next, slice the Monterey Jack cheese into 10 thick chunks, and shred the rest to use as a topping. Place the egg roll skin on the cutting board, then add the cheese and chiles in the middle.
Now you begin to fold, following the photos below. I seal the final fold with the chile juice (this prevents the egg roll skins from coming open during frying, which makes a huge mess) using my index or middle finger.
Heat the oil in a heavy frying pan, at least 3 inches deep, on medium-high heat to a temperature of 350 to 375 degrees.
Gently place 2-3 chile rellenos in the pan and fry the chiles rellenos until just golden on one side. Flip- and fry again until just golden. It’s easy to overcook these- I think I only have them in the frying pan for about 30 seconds total. With a slotted spoon or tongs, carefully remove the chile rellenos from the hot oil and place on a paper towel to allow excess oil to drip off.
Depending on your preference, you can swap in any of your favorite cheeses for the Monterrey Jack. Mozzarella and Colby Jack are especially tasty alternatives!
It’s also possible to use canola oil instead of vegetable oil for frying your chile rellenos.
You could also stuff these with homemade carnitas and then fry.
Serve your chile rellenos smothered with warm pork green chile. Top with homemade guacamole.
Traditionally, this Mexican dish involves a poblano pepper stuffed with Oaxacan cheese and fried in egg batter. The version we’re making here is a bit of a twist on this classic recipe.
When compared to other chile dishes, chile relleno is actually pretty mild. Since the canned chiles come pre-seeded, they don’t have quite as much kick.
“Chile relleno” in Spanish translates to “stuffed chile” in English and is pronounced “chili ray-yay-no.”
- 1 package egg roll skins (generally found in the produce section, refrigerated)
- 8 ounces Monterrey jack cheese
- One 4 ounce can chopped green chiles
- 1-2 cups vegetable oil (or oil of your choice for frying)
- green chile for smothering
- Place your green chile in a small saucepan on low. Next, create a workspace on either a cutting board or a clean counter.
- Drain the chiles in a strainer and set the juice aside.
- Next, slice the Monterey Jack cheese into 10 thick chunks, and shred the rest to use as a topping.
- Lay out the egg roll sheets on the cutting board, then place the cheese and chiles on their centers.
- Begin to fold, following the photos below. I seal the final fold with the chile juice that was set aside earlier (this prevents the egg roll skins from coming open during frying, which makes a huge mess) using my index or middle finger.
- Heat the oil in a heavy frying pan, at least 3 inches deep, to a temperature of 350 to 375 degrees.
- Gently place 2-3 chile rellenos in the pan and fry until just golden on one side. Flip, frying again until just golden, about 30 seconds.
- With a slotted spoon or tongs, carefully remove the chile rellenos from the hot oil and place on a paper towel to allow any excess oil to drip off. They're ready to go once they're all cooled!
Amount Per Serving: Calories: 530Total Fat: 53gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 42gCholesterol: 24mgSodium: 599mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 7g
Please double-check this information with your favorite nutrition calculator.
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