meal is based on something we learned and something we brought home from our RV
trip out west. The learning – as with this breakfast in Durango, CO, it’s becoming common to wrap chile rellenos in
egg roll wrappers rather than use the normal egg batter.
The something – several bags of frozen roasted hatch chiles from Denver.
If you’ve read
this blog for a while, you know I occasionally get testy when folks radically
change a dish and call it the same thing – names soon lose their
meaning. A chile relleno is one of a
variety of chile peppers, stuffed with cheese and/or meat, dipped in an egg
batter and fried, and my dish is something different. In searching the web, I found recipes for Southwestern
Style Egg Rolls and my dish seemed to fit them.
type Hatch chiles – roasted, peeled, seeded, tops removed
small red onion, minced
cloves roasted garlic, minced (we just happened to have these from the pepper
lb. raw Mexican-style chorizo, removed from casings
cup cooked rice, optional
dried cilantro, finely chopped
cup Jack cheese, shredded
cup cheddar cheese, shredded
cup cotija cheese, grated (I used the on-hand well crumbled Feta)
salt and black pepper, to taste (after mixing everything together)
Large egg roll wrappers
egg, beaten with 1 tbsp. milk
verde to taste (or sauce of your choice)
a large non-stick skillet over medium-high heat. Saute the burger for about 5
minutes, gently breaking it up with a wooden spoon.
2. Stir in the onions and
garlic. Cook for 2-3 more minutes.
3. Then add the chile verde, oregano, cilantro,
roasted garlic, and cumin. Mix well and cook a couple of minutes before transferring
to a large bowl.
the chorizo in the same pan, spoon out the rendered fat and add the chorizo to
the bowl. (Cooked separately so the
grease could be removed).
rice, sour cream, and feta cheese to the bowl with the meat mixture and mix
until combined. Let set for about 30 minutes for flavors to meld then taste and
6. Make an egg wash by beating the egg and milk together.
7. I used this tutorial on making egg rolls and made them as it showed by laying out the egg roll wrapper, adding a chile in the middle, followed by as much stuffing as it would hold.
8. Preheat toaster oven to 200 degrees F and heat a pan of oil to 365*.
cooked the rolls two at a time, turning once, until golden brown and kept them warm
on a rack in the oven while I cooked the others.
10. To serve, I topped them with salsa verde
(which was pretty thick from Jan's) and a mix of cheddar and jack cheese and we sided them with refried beans.
all thought they were very good and Bev commented that the wrapper stayed
crispy til the last bite. As far as I
can remember, this was my first time with egg roll wrappers and I will
definitely use this process again and try differing fillings (may never buy another
pre-made egg roll).
this recipe, the three things I’d change are using more green chiles (or salsa
verde) but dicing them and mixing with the meat, adding more spiciness
(heat) to the filling with pepper powder or jalapenos, and adding the cheese and melting under the broiler prior to adding the chile verde.
I also might try stuffing the whole roasted
peppers (like rellenos) then adding the egg roll wrappers. Like pasta, pizza dough, eggs, etc., stuffing egg roll wrappers is limited only by ones imagination.
best if enlarged by clicking on them.
a great day and thanks for stopping by Almost Heaven South.