There are few things better in life than a crispy chile relleno, fried to golden perfection, and stuffed with melted cheese.

In my opinion.

If your opinion about chile rellenos is in line with mine, this recipe just might change your life. (ha! So dramatic. But also maybe true.) While eating traditional chile rellenos is one of life's greatest pleasures, making them is kind of a pain in the you-know-what. But this simple recipe uses egg roll wrappers to make homemade crispy rellenos so fast and easyyou just might be tempted to make them every week.

Photo byRebecca Blackwell/ alittleandlot.com

"My entire family and extended family loved this recipe. I made for my dads 80th bday. I tried the whipped egg whites as the traditional recipe the year before and all agreed this was better and crispier. And I thought it was half the work. 10/10!" - Courtney

What are chile rellenos?

Crispy, deep fried Chile Rellenos are easily one of my top 10 favorite things to eat. ESPECIALLY when they are smothered in Green Chili.

That crispy shell, wrapped around a whole Green Chile that's been stuffed with cheese, fried to golden, cheesy perfection, and smothered in spicy pork green chili. So, so, SO good. There are few things in life I love more than this, which should tell you something about my priorities. 🙂

Traditional Chile Rellenos involve stuffing chilies with cheese and then coating them in a batter before frying. They aren't super difficult.... but they are somewhat involved, messy, and time-consuming.

Photo byRebecca Blackwell/ alittleandlot.com

Years ago, I discovered a much easier way to make crispy Chile Rellenos and I've been happily making them this way ever since. It requires only four ingredients and takes very little time. And, the result (in my humble opinion) is just as good, if not better, than anything you'll get from a batter. (And all the traditionalists gasp in horror.)

Photo byRebecca Blackwell/ alittleandlot.com

Recipe Crispy Chile Rellenos ~ Fast, Easy, Extra Crispy Method

This recipe was originally published on alittleandalot.com. For more detailed instructions, including step-by-step photos, please see the original recipe ---> Crispy Chile Rellenos

Ingredients

• 12 egg roll wrappers
• 12 whole Green Chiles, roasted and peeled (see note)
• 3 cups (12oz/ 339g) shredded Monterey Jack, cheddar, or Mexican blend cheese
• Vegetable oil (enough to fill a large pot with 2-3 inches of oil)

Instructions

1. Get a work surface set up to assemble the chile rellenos: Drain the green chilies and put them in a bowl. Place 12 egg roll wrappers on the counter and cover them with a damp paper towel. Add the shredded cheese to a bowl and set it next to your other ingredients. Line a baking sheet or platter with parchment paper. Fill a small bowl with water.
2. Working with one at a time, lay an egg roll wrapper in front of you. Dip your fingers in the water and brush it along all 4 edges of the egg roll wrapper to dampen. Lay one Green Chile open and flat in the center of the egg roll wrapper. Add ¼ cup of cheese in the center of the Green Chile. (See step-by-step photos above)
3. Fold the left side of the egg roll wrapper over the Chile and cheese, towards the center. Fold the bottom corner up towards the center, then fold the right side of the wrapper over the Chile and cheese, covering it completely. Fold the top corner of the egg roll wrapper down to the center, forming a nice little package. (See step-by-step photos above.) The moistened edges of the egg roll wrapper should hold it in place. If it's coming apart, simply re-moisten the edges.
4. Press the seam with your fingers to seal and lay the relleno on the parchment lined baking sheet. Repeat with the remaining egg roll wrappers and filling.
5. Fill a large saucepan or deep skillet with enough oil to come up the sides of the pan about 2 inches and set it over high heat. Heat the oil to 325 degrees. Line a baking sheet or platter with paper towels and set it close by.
6. Using metal tongs, add 3 or 4 rellenos to the hot oil. As they fry, turn them so that they brown on all sides. When the rellenos are a deep golden brown, use the tongs to remove them from the oil and lay them on the paper towel lined baking sheet. Repeat with the remaining egg rolls, watching the heat and adjusting the temperature of the burner to keep the oil between 325 – 340. *You can keep them warm in a 300 degree oven if you wish.
7. My absolute favorite way to eat these is smothered in Green Chili with Pork

You know what goes great with chile rellenos?

Pork Green Chili - This Green Chili Recipe is the result of years of tweaking and testing (and eating!), until it was packed with as much rich, meaty green chili flavor as I could cram in there.

Photo byRebecca Blackwell/ alittleandlot.com

Jicama Apple Salad - This refreshing salad includes sliced jicama, green apples, and radishes with a touch of jalapeño and fresh cilantro all tossed together in a light honey lime dressing. It stays crisp and fresh for hours and is the perfect, light side dish for cheesy rellenos.

Photo byRebecca Blackwell/ alittleandalot.com

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

Photo byRebecca blackwell/ rebeccablackwell.com

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