I was born and raised in Colorado. Even though I have been gone longer than I actually lived there, I still have a deep fondness for the place. It is hard to discount one’s childhood. My spouse and I make a trip back at least once a year on average. I claim that it is because we are there to see family (shh…don’t tell my sister). In truth, I am there for one thing: Fried Rellenos. OK, so maybe I am prone to exaggeration, but that isn’t very far from the truth. If I made a trip out there and didn’t get one, I would likely throw a huge tantrum. Again, not kidding. I have thrown one before (admittedly, it turned out to be very embarrassing) and I will again if pushed.
I really love fried rellenos!
I can’t find any place outside of Colorado that makes these. When we were kids, my mom called them Mexican Eggrolls, which pretty much sums them up. I am not sure when this fad started or how it caught on, but trust me on this, they ROCK! Dipped into salsa, guacamole, sour cream, or any topping of your choice, these make a meal. I often eat them for days once we make a batch. I am drooling now just thinking about it.
If you do one thing this weekend, make a batch of these to eat while you watch the game. You won’t regret it!
Steph’s Fried Rellenos
1 package eggroll wrappers (I am too lazy to make these myself)
1 large can of whole green chilies*, cut in half lengthwise
4 cups grated cheese, your choice (I use a mixture of sharp cheddar and pepper jack)
1 egg, beaten
Oil for frying
Preheat oil for frying. Preheat oven to 200 degrees. Place one eggroll wrapper at a time onto your clean, dry work surface (I use a cutting board). In the center, place one half chili and a handful of cheese. Working on the diagonal, brush the egg from the inside of one point, over the tip and down to the inside of the opposite point (like the flap of an envelope). Starting with the non-egg washed side, tuck the corner up over the cheese and chili and tuck tightly to secure while being careful not to tear the wrapper. Fold left side over right and roll snuggly until it has been completely rolled. Add more egg wash anywhere you see a loose seem. Once you have a half dozen or so ready, drop into the hot oil 2-4 at a time making sure not to crowd the pan. Turn after 2 minutes or so to get both sides golden brown. Remove to a cooling rack set over a rimmed baking sheet. Pop the rack into the oven to keep warm.
Continue rolling until you have used all the wrappers. I usually have just enough chilies to come out even, but may end up with leftover cheese depending on how generously I stuff them. As you remove them from the fryer add them to the rack in the oven. These are best served fresh, but can be easily reheated in the microwave and are even yummy cold. And if for some bizarre reason you don’t eat them all in the first sitting, they freeze well too. Not that I have ever experienced that myself.
*these are hard to find, unless you hit a Mexican specialty grocery, but you may be able to locate the much small cans, so get several)
Sorry for the lack of photos, but it was all I could do to wait long enough to take these before eating. After that, I kinda forgot about taking some of the insides – LOL!