Easy Chile Relleggrolls
Discover a flavorful twist on a classic with these Easy Chile Relleggrolls, the perfect appetizer or party snack that combines the zesty goodness of roasted poblano peppers with creamy, cheesy filling tucked into crispy, golden eggroll wrappers. Featuring a blend of Monterey Jack, cream cheese, fragrant garlic powder, cumin, and fresh cilantro, these rolls are bursting with bold, Southwestern-inspired flavors. The recipe takes just 20 minutes to prep and delivers fried-to-perfection eggrolls in under 15 minutes of cook time. Serve them piping hot with sour cream or salsa for a deliciously dippable experience that’ll have everyone reaching for seconds. Whether you're hosting a gathering or looking for a snack that stands out, these crunchy bites are a crowd-pleaser that's easy to assemble and impossible to resist.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1.5 cups Monterey Jack cheese (shredded)
- 4 ounces Cream cheese (softened)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Cumin
- 2 tablespoons Cilantro (chopped)
- 12 sheets Eggroll wrappers
- 4 cups Vegetable oil (for frying)
- 1 whole Egg (beaten, for sealing wrappers)
- 0.5 cups Sour cream (for dipping, optional)
- 0.5 cups Salsa (for dipping, optional)
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, or until the skin is blistered and charred.
Transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes. This will make it easier to peel the skin.
Once cooled, peel the skin off the peppers, remove the stems and seeds, and chop them into small pieces.
In a mixing bowl, combine the chopped poblanos, shredded Monterey Jack cheese, cream cheese, garlic powder, cumin, and cilantro until well blended. Set aside.
Lay an eggroll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the filling near the center of the wrapper.
Fold the bottom corner of the wrapper tightly over the filling, then fold in the two side corners. Brush the top corner of the wrapper with the beaten egg, then roll up the wrapper tightly to seal the eggroll. Repeat with the remaining wrappers and filling.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully add the eggrolls in batches, frying for about 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to transfer the eggrolls to a paper towel-lined plate to drain any excess oil.
Serve warm with sour cream and salsa for dipping, if desired.
Nutrition Facts
Calories |
10362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1072.7 g | 1375% | |
| Saturated Fat | 208.9 g | 1044% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 174% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 30.6 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1551 mg | 119% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
