Mrs. Lopez's Chile Rellenos
- 12 anaheim chilies (also good with other chile peppers)
- 1 (16 ounce) package Velveeta cheese (also good with other types of cheese)
- 3 eggs
- 12 cup flour
- 1 teaspoon salt
- 12 teaspoon pepper
- 12 egg roll wraps
- 14 cup oil
- Roast chilis in oven until the skin begins to turn brown and "bubble".
- Cool and peel chilis.
- Slit chilis down the side and remove seeds by pulling on the "seed line".
- Dry any excess water from the chilis.
- Stuff chilis with cheese of your choice (I use velveta so I can cut it the right size).
- Roll the stuffed chile in an eggroll wrapper (see instructions on eggroll package).
- 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).
- Beat eggs and add salt and pepper to taste in a bowl.
- Set out a bowl with flour.
- Dip each wrapped chili into the egg mixture and then coat lightly with flour.
- Using tongs, gently slip wrapped and coated chilis into the hot oil, as many as will fit comfortable into your pot.
- Fry on each side for just a couple of minutes or until golden brown.
- As you remove each rellano, place on paper towells to remove excess oil.
- Serve with your favorite salsa/sauce and shredded lettuce.
- Enjoy.
- A recipe that I learned from Mrs. Ramona Lopez a good neighbor and friend.
- Once oil is hot, roll each stuffed chili in beaten.
anaheim chilies, velveeta cheese, eggs, flour, salt, pepper, egg roll wraps, oil
Taken from www.food.com/recipe/mrs-lopezs-chile-rellenos-464181 (may not work)