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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast chilis in oven until the skin begins to turn brown and "bubble". | 2. Cool and peel chilis. | 3. Slit chilis down the side and remove seeds by pulling on the "seed line". | 4. Dry any excess water from the chilis. | 5. Stuff chilis with cheese of your choice (I use velveta so I can cut it the right size). | 6. Roll the stuffed chile in an eggroll wrapper (see instructions on eggroll package). | 7. 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). | 8. Beat eggs and add salt and pepper to taste in a bowl. | 9. Set out a bowl with flour. | 10. Dip each wrapped chili into the egg mixture and then coat lightly with flour. | 11. Using tongs, gently slip wrapped and coated chilis into the hot oil, as many as will fit comfortable into your pot. | 12. Fry on each side for just a couple of minutes or until golden brown. | 13. As you remove each rellano, place on paper towells to remove excess oil. | 14. Serve with your favorite salsa/sauce and shredded lettuce. | 15. Enjoy. | 16. A recipe that I learned from Mrs. Ramona Lopez a good neighbor and friend. | 17. Once oil is hot, roll each stuffed chili in beaten. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anaheim chilies	12			-	-	-	-
velveeta cheese	1	package		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg wrap	12			-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.