Now that the chili cook off is over, my freezer is empty! It’s kinda nice but an empty freezer seems a little off to to me, so I needed to restock and what better to restock it with than more green chilies! I headed over to get my two bushels of roasted chilies and ended up working for chilies instead! The place had lines of people and baskets of chilies waiting to be roasted. I jumped in and helped take orders, collect money and of course chat with all the folks in line. It ended up being a really fun day and I got some great ideas from people on what to make with chilies! I think most people just make green chili but a lot of people talked about chili relleno’s. It’s hard to believe with all this great Mexican food in Colorado, I have never eaten a chili relleno nor have I ever fried anything in my life! It’s kinda odd but I have never eaten a Big Mac either! LOL! So this post has a lot of first’s for me! Except for the Big Mac. I will never eat a Big Mac…
Traditionally, chili relleno’s are made with pablano chilies, stuffed and dipped in egg whites and fried. I thought that since hatch chilies are long and thin that it would be a little tough for the egg white thing. As a suggestion from a friend, he said why not wrap it up in an egg roll wrapper! Brilliant! It worked out perfect! Not only did it work, it is going to be something that I make for a football party for sure! Cheesy vege goodness is something that you will love!
- olive oil
- 1 1/2 cups zucchini chopped small
- 1 cup onion diced small
- 3 cloves of garlic minced
- 1 cup mushrooms chopped small
- 2 ears of corn, kernels removed from cob
- 2 hatch green chili chopped small
- 1 tsp salt
- 1 tsp pepper
- pinch cayenne pepper
- 1 tsp cumin
- 1 tsp coriander
- 12 green chilies, cut down to 3-4 inches
- 1 cup shredded Monterrey Jack cheese
- 12 egg roll wrappers
- Safflower Seed oil for frying
- Coat bottom of a large skillet with olive oil.
- Add zucchini, onions, garlic, mushrooms, corn, chilies, salt, pepper, cumin, cayenne and corriander and saute for 10 minutes or until all the vegetable are softened.
- Prepare the chilies by removing the skins and the seeds. Cut the top off and the bottom so you have a chili that is small enough to fit on the egg roll wrapper. (See picture above)
- Lay out the egg roll wrapper (triangle pointing towards you)
- Put the chili on the wrapper and stuff the chili with 1-2 tbs of the vegetable mixture.
- Add about two tbs of the cheese.
- Roll up the egg rolls and set aside (see pictures above)
- In a large (cast iron) skillet heat up about 1 1/2 inches of oil to about 350 degrees. (I threw in a little piece of zucchini and it floated up when the oil was ready).
- Fry the egg rolls until golden brown. I flipped them over a few times and it took about 3 minutes per batch. I fried 3 at a time!
- Remove egg rolls from oil and drain on a paper towel.
- Serve with your favorite salsa!
I haven’t posted any garden pictures as of late so I wanted to add a few good one’s from today! I finally figured out what my mystery purple plants are! Purple Brussel sprouts! Who would have ever known! So pretty and I can’t wait to try them!