Crispy Chilli Relleno

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 12
• 12 green chili peppers (the large can)
• 12 egg roll wraps
• 2 cups cheese
• 6 tablespoons oil (to equal 1/4 inch in bottom of pan that you are using)

Recipe

• 1 wash the chilli's and cut them open, make sure that there are not any seeds left inside.
• 2 get a cup of water and 2 plates ready. you'll want to start heating your oil up at this point once you get the folding of the wrappers down. it is a med. high heat. too hot and the cheese won't melt but the wrapper will get crispy, too cold and you won't be able to do either.
• 3 place one egg roll wrapper on the plate.
• 4 place one chilli on the egg roll wrapper. place the chilli long ways left to right.
• 5 sprinkle with cheese, more cheese more melty!
• 6 fold, the left and right side over the chilli. use your finger in water, wipe a litte bit of water on the right and left side of the egg roll wrapper that is on the inside of your soon to be pocket.
• 7 bring the back of the egg roll wrapper up and over the left and right side. slide some water over this part too.
• 8 bring the front over the back and seal.
• 9 once your oil is hot enough, place the package in the oil and allow to cook for a few moments on each side. they should get crispy and a nice brown bubbly color.
• 10 (we split our egg roll wrapper package and chilli can into 2. we'll have the 2nd half a week or so later.).
• 11 you can also make your own egg roll wrappers with the following recipe, although i haven't actually tried it.
• 12 2 c flour, 3/4 c water and 1/2 teaspoons salt.
• 13 in food processor (i'm sure you can use a blender), process flour and salt to mix. leave processor running and slowly pour water through top. when dough forms a ball and bounces on top of the blades, it's done (may not need all water, or may need more). roll out paper thin, cut into 3-4" squares.