Game Day Chile Rellenos Recipe

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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

Ingredients

(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)

Instructions

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.

Substitutions

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.

Variations

If you’d like to add meat to your chile rellenos, I would recommend adding this shredded beef or this shredded chicken.

We love to serve these chile rellenos as a main dish- with Costa Rican style white rice and slow cooked black beans. 

You could also stuff these with homemade carnitas and then fry.

Serving Suggestions

Serve your chile rellenos smothered with warm pork green chile. Top with homemade guacamole.

I love to serve these chile rellenos as a main dish with Costa Rican style white rice and slow-cooked black beans.  They go amazingly well with this Green Chile Calabacitas Recipe.

You can also serve with refried beans or chips and salsa. These would be delicious topped with Costa Rican chimichurri as well. My husband always slathers Salsa Lizano on top of his.

For sides I recommend chips and a favorite salsa like green salsa or chile del arbol. You can always make my Torchy’s Danm good queso or have a fresh side of shrimp ceviche too.

FAQ

Printable Recipe

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Looking for more game day recipes from Pura Vida Moms?

• Copy Cat Recipe- Torchy’s Tacos Queso Dip
• Delicious Pork Carnitas Recipe
• Creamy Mexican Green Salsa Recipe

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