Baked Chile Rellenos With Egg Roll Wrappers

In Mexican cuisine, chile rellenos have long been considered a delicacy. Traditionally, these delectable delights consist of roasted poblano peppers stuffed with cheese dipped in a light batter and golden-fried to perfection.

However, we’re about to embark on a culinary journey that will place a unique spin on this traditional dish. Imagine egg roll wrappers encasing chili rellenos. You certainly understood correctly! This article will examine how to make baked chile rellenos with egg roll wrappers, a fusion of flavors that will tantalize your palate.

Recipe For Baked Chile Rellenos With Egg Roll Wrappers

here is the recipe of Baked Chile Rellenos With Egg Roll Wrappers

Ingredients :

  • 4 generous poblano chiles
  • 1/4 cup of grated Monterey Jack cheese
  • 1 cup of grated cheddar
  • 1/2 cup fresh or frozen kernels of corn
  • 1/2 cup drained black beans from a can.
  • 1 ounce of minced cilantro
  • 0.1 grams of powdered cumin
  • to flavor with salt and pepper
  • Wrappers for the Egg Roll
  • Eight wrappers for egg roll
  • One can of pureed tomatoes (14 ounces).
  • 1/2 cup chopped onion two minced cloves of garlic
  • One teaspoon of cayenne pepper
  • salt and pepper to flavor

Cooking Time

Preparation Time: Approximately 30-40 minutes

This includes roasting and peeling the poblanos, prepping the filling, and assembling the chile rellenos.

Cooking Time: Between 20 and 25 minutes

This is the time required to roast the assembled chile rellenos in the oven until the egg roll wrappers are golden and crisp.


Step 1: Roast the Poblano peppers

  • Warm up the broiler in the oven.
  • On a baking sheet, arrange the poblano chiles.
  • Broil the peppers, turning them intermittently, until their skins are charred and blistered (approximately 5-7 minutes per side).
  • Remove the peppers from the oven and enclose them in a plastic bag for ten minutes. This will facilitate the skin’s removal.
  • Once the peppers have cooled, remove their skins, cut them in half longitudinally, and remove the seeds.

Step 2: Preparing the Filling

  • Combine shredded Monterey Jack and cheddar cheese, corn kernels, black beans, chopped cilantro, cumin powder, salt, and pepper in a mixing basin.
  • Fill each poblano pepper halve with this savory mixture.

Step 3: Wrapping the Rellenos

  • Place the egg roll wrappers on a tidy surface.
  • Place one-half of a loaded poblano pepper in the middle of each wrapper.
  • Fold the sides of the wrapper over the pepper, then roll it up and seal the edges with a small amount of water.

Step 4: Baking the Rellenos

  • Preheat the oven to 375oF (190oC).
  • Place the encased chile rellenos on a baking sheet covered in parchment paper.
  • To achieve a golden crispness, lightly coat each relleno with olive oil.
  • Bake the wrappers for 20 to 25 minutes or until golden brown and crusty.

Flavorful Sauce

To accompany your baked chile rellenos, whip up a fast and flavorful tomato sauce:

  • First Step: Sauce Preparation
  • In a saucepan, cook the chopped onion and minced garlic until translucent.
  • Add tomato chunks, chile powder, salt, and pepper.
  • 10 to 15 minutes, or until the sauce has thickened.

Tips For Preparing Baked Chile Rellenos With Egg Roll Wrappers.

  • Choose Fresh Poblano Peppers: Fresh poblano chiles with smooth skins should be sought out. Avoid peppers that are wrinkled or discolored.
  • Roasting Peppers Safely: To prevent scorching when broiling poblano peppers, observe them closely. To ensure even roasting, turn them periodically. As they can become very hot, use forceps to handle them.
  • Seal the Plastic Bag: After roasting the poblano peppers, enclosing them in a plastic bag for approximately 10 minutes allows them to steam, making it simpler to peel the skin.
  • Customize the Filling: Feel free to personalize the filling with ingredients you enjoy. Diced prepared chicken, sautéed mushrooms, or other vegetables may be included to add variety.
  • Keep Egg Roll Wrappers Moist:  Egg roll wrappers can dry out rapidly and must be kept moist. While working to prevent them from becoming brittle, cover them with a moist cloth or plastic wrap.
  • Seal the Wrappers Securely: Make sure the sides of the egg roll wrappers are well sealed so the filling doesn’t leak out while they are baking.
  • Golden Crispiness: Brushing the wrapped chile rellenos with a small quantity of olive oil before baking helps to achieve this golden, crispy texture.
  • Serve with Sauce: The homemade tomato sauce complements the dish flawlessly, but you can also serve it with salsa or your preferred dipping sauce.
  • Adjust Spice Level:  If you prefer a less spicy dish, remove the seeds and membranes from the poblano chiles before stuffing them.
  • Make Ahead:  To save time on the day you plan to bake the chile rellenos, you can prepare the filling and roast the peppers ahead of time. When ready to serve, assemble and bake the biscuits.
  • Freezing:  Before baking, if you wish to freeze the chile rellenos, you must do so. Individually wrap them, which can be kept in the freezer for later use.
  • Serving Suggestions: Serve your roasted chile rellenos with side dishes such as Mexican rice, refried beans, guacamole, or a crisp green salad for a complete meal.

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