Chiles Rellenos Eggrolls

( What to do with leftover taco meat... )

Ingredients

• 4 to 6 large poblano peppers, halved and seeded

• ½ pound or so taco meat

• Eggroll wrappers

• Colby Jack Cheese, block or shredded

• small bowl of water

• cooking spray
  

Instructions

• Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.

• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.

• Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels.

• Lay out an eggroll wrapper

• Place a piece of pepper on wrapper

• top with some meat, about 2 Tbsp

• Place a piece of cheese onto meat, or some shredded if using that

• Wet edges around wrapper, just with water, I just use my fingertips

• Roll up wrapper and press to seal

• Now, you can
  

  • deep fry, until golden and crispy, about 350 degree oil

  • to bake, use a 400 degree oven, spray with cooking spray, place on baking sheet, for about 10 minutes, turning over once, until crispy and browned

  • to airfry, use a 400 degree oven, spray with cooking spray, place in basket for about 10 minutes, turning over once, until crispy and browned

chiles rellanos eggrolls.pdf

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