Mrs. Lopez's Chile Rellenos

Total Time: 48 mins Preparation Time: 45 mins Cook Time: 3 mins

Ingredients

• 12 anaheim chilies (also good with other chile peppers)
• 1 (16 ounce) package velveeta cheese (also good with other types of cheese)
• 3 eggs
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 egg roll wraps
• 1/4 cup oil

Recipe

• 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.