5 or 6 large mild chilies
1 1/2 lb. (24 0z.) grated
jack and/or cheddar cheese
1 package egg roll skins
1 can enchilada sauce
oil for frying
Chop chilies. Saute in oil
Place 2-3 Tbsp. grated cheese
in the center of an egg roll skin;
top with a spoonful of sauted
pepper. Wet edges of egg roll skin with water, fold opposite sides
over, roll up egg roll fashion, seal with water if necessary, and set aside.
Repeat with remainder of skins, cheese, and peppers.
Heat about half an inch of
oil in a frying pan. Fry rellenos until
brown, turn, and brown other
Serve hot with enchilada sauce.
Makes 6-8 servings.
This recipe can be made
vegan by substituting soy cheese;
if you get a good brand,
you can hardly tell the difference.