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Smothered Chile Relleno Recipe

These chile rellenos made from egg roll skins are stuffed with green chiles and Monterrey Jack cheese, then fried to perfection and smothered with green chile. This vegetarian recipe is the perfect appetizer for game day, or served with rice and beans as a main dish.
Course Appetizer
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 rellenos
Author Christa Jimenez

Ingredients

  • 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
  • One 24 ounce jar Pace® Salsa Verde

Instructions

  1. Place the Pace® Salsa Verde in a small saucepan on low. Next, create a workspace on either a cutting board or a clean counter.
  2. 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.
  3. Now you begin to fold, bottom corner to the middle, then fold in each side. Finally, fold the top down like an envelope.  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.

    Step by Step Chile Relleno Rolls
  4. Heat the oil in a heavy frying pan, at least 3 inches deep, to a temperature of 350 to 375 degrees.
  5. Gently place the chile relleno in the pan and fry 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 relleno from the hot oil and place on a paper towel to allow excess oil to drip off.
  6. Serve smothered with warm Pace® Salsa Verde sauce, or with the Pace® Salsa Verde on the side for dipping. We love to serve this with Costa Rican style white rice and slow cooked black beans.