Got extra chili peppers?

This is a recipe I sort of made up (loosely based on something I read in a magazine) after my mother's garden produced mass quantities of chilis.

Chili Relenos

1 package of egg roll wrappers (about 20 pieces)
20 medium sized Anaheim chili peppers
1-1/2 cups shredded cheese such as Cheddar Jack
Oil for frying
Chili sauce or salsa for dipping

Cut off the tops of the chilis and carefully remove seeds. Roast the chilis in the oven at 350° F for about 20 minutes or until tender. Let cool.

Stuff the chilis with cheese, then wrap each chili in an egg roll wrapper.

Heat enough oil to cover wrappers to 375° F, then fry chilis until the wrappers are crispy. Keep warm in the oven until all chilis are fried.

Serve with Sweet chili sauce or your favorite salsa.




Chili relenos are usually made with poblano chilis, but the Anaheims work best with the egg roll wrappers. This dish is a big hit with my family.