Egg Roll Chile Rellenos
Looking for a bold, handheld twist on a Mexican classic? These Egg Roll Chile Rellenos combine the smoky heat of roasted green chiles with the comfort of melty cheese and savory rotisserie chicken—all wrapped in a golden, crispy egg roll shell. They’re fun to make, easy to serve, and downright irresistible.
Ingredients
8 egg roll wrappers
2 cups cooked rotisserie chicken, shredded
2 cups shredded cheese (cheddar, Monterey Jack, or your favorite blend)
4–6 roasted green chiles, peeled and de-seeded
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper, to taste
Oil for frying (vegetable or canola)
Optional for serving: salsa and sour cream
Instructions
- Prepare the Filling
In a large mixing bowl, combine the shredded chicken, cheese, cumin, garlic powder, salt, and pepper. Mix until well combined and evenly seasoned.
- Stuff the Wrappers
Lay an egg roll wrapper on a clean, flat surface. Place one roasted green chile in the center, and top with a generous spoonful of the chicken-cheese mixture.
- Roll the Egg Rolls
Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, like a burrito. Moisten the final edge with a bit of water to seal. Repeat with remaining wrappers.
- Heat the Oil
Pour oil into a large skillet over medium heat—enough to cover the bottom. Allow it to heat to 350°F (175°C) for perfect frying.
- Fry the Egg Rolls
Working in batches, carefully place the egg rolls in the hot oil. Fry for 2–3 minutes per side, or until golden brown and crispy. Use tongs to turn them as needed. Transfer to paper towels to drain excess oil.
Serve & Enjoy
Serve hot with salsa, sour cream, or your favorite dipping sauce. Add a squeeze of lime or a sprinkle of fresh cilantro for an extra pop of flavor.
Pro Tip: Want to lighten it up? Brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through, until crispy and golden.