| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Mexican |
Vegetable |
6 |
Servings |
INGREDIENTS
| 6 |
|
Egg roll skins |
| 6 |
sl |
Wisconsin Sharp Cheddar; 1-oz |
| 6 |
|
Canned green chilies; split and towel-dried |
|
|
Vegetable oil for deep-frying |
INSTRUCTIONS
1. Lay egg roll skins flat. Place a half- slice of cheese in the center
of each.
2. Place chilies on top of cheese. Put remaining half-slices of cheese on
top of chilies. Try not to overlap the chile strip onto the egg roll skin
as this will weaken the skin and may cause it to break when cooked.
3. Wet edges of the egg roll skin and fold, envelope style. Let dry.
4. Heat oil to 400 F. Fry rellenos in hot fat until golden brown, about 2
minutes. Serve with Green Chile or Enchilada Sauce (See Index for recipes).
LA BOLA
EAST QUINCY, DENVER
BEER: TECATE W/LIME AND SALT
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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