Thursday, October 20, 2011

chili rellenos

you will need: paper towels, a basting brush, cookie sheet
yields: this recipe is a guideline; quantities are up to you

string cheese
roasted hatch chilis (of whatever heat you like)
egg roll rice paper wraps
smidge of oil to baste

take the skin off roasted hatch chilis and pull out the seed. wrap chili around string cheese. wrap with egg roll (follow instruction on package for folding directions). baste the top with a small amount of oil to help brown.

bake at 400 degrees for 12-20 minutes (until golden brown) and flip. the package said 10-12 minutes, but the other side was still soft. we got tired of waiting and turned on the broiler to speed up the browning. it worked perfectly.

serve smothered with green chili (home-made, store-bought or from a nearby mexican restaurant) and shredded sharp cheddar cheese.

sooooooo easy! and delicious!

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