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!
This one went straight to Pinterest – this rocks! I might sneak in a little brisket too.
Thanks! Brisket in this would be fabulous!
Ansh Dhar says
I have never had a big Mac too. But I am sure I am NOT missing anything. On the other hand, I am sure missing on these super fun chili rellenos. I think I could eat a bucket of those 😀
I’m so glad that I am not the only person in the world that hasn’t eaten a Big Mac! LOL! Relleno’s is a different story!
mary jane s. says
They look so yummy I miss Colorado so much, no Hatch chilis here in Washington state, I will just look at your recipe and if I ever get to colorful Colorado I will snatch up some of those Hatch chilis, they did sell some at an Oreganic Market all sold out in 2 days dadblasted it but they will call me if they get any in the store before the polar votex hits our area, it has broken all heat records here in the this tiny town of Vancouver Washington state, but the polar vortex will be coming..love your blog and I will try to make this recipe withother than Hatch chilis it just looks too good to not try and make these egg roll apps..ciao!
Hi Mary Jane- My friend in Seattle says that their Whole Foods sells Hatch! I’m going to post today some pictures of frozen chilies that work well too! Hopefully they will sell them in your store! Thanks for liking my blog! 🙂
Now this is a good idea! I love the egg roll wrapper and think this looks like the best of two great food ideas tied up into one. Fantastic.
Thanks! I can’t tell you how yummy these things are! Stuff them with whatever its all good in an egg roll wrapper!
Hey Heather…these look wonderful! I will definitely try them…glad to see you are anti-GMO…we will get a chance to vote for labeling at least…
Thanks Gladys! Miss you you and Ari! GMO=Bad I have been on the kick for awhile now! THats why so many people are so un-healthy nowadays! I wish more people would pay attention or read how bad all of it really is!
What makes me the most angry is how Monsanto and the other corps that do this have been given carte blanche…they sue farmers whose crops are ruined by GMO pollen…in what universe is that right?
Lynn Snyder Goetz says
Those look amazing! Yummy!! I have never eaten a Big Mac either!
Thanks Lynn! Super delish!
Lea Ann (Cooking On The Ranch) says
gawd those look good. Way back when I first started buying Hatch Chiles a roadside vendor told me to make Chile Rellanos that way. I didn’t know there was an official method until years later. Those wrappers work so good and end up so perfectly crispy. Next time we go to lunch, I’m going to make you eat a Big Mac. 😉
I kinda laugh Lea Ann- Asian egg roll wrappers for wrapping a “Mexican ” dish! Fusion I guess. Lunch soon my friend but I’ll pick the spot! LOL!