Quick and Easy Chile Relleno Eggrolls, Seriously Deliciously Simple
Quick and Easy CHILE RELLENO EGGROLLS, Seriously Deliciously Simple! is a easy Mexican recipe that serves 4. 300 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 35 min | Cook: 20 min | Total: 65 min
Cost: $9.55 total, $2.39 per serving
Ingredients
- 4 pieces Poblano Peppers (roasted, peeled, seeded, patted dry)
- 4 pieces Egg Roll Wrappers (store-bought, thawed if frozen)
- 1 cup Monterey Jack Cheese (shredded)
- 1 piece Jalapeño (finely diced, optional for extra heat)
- 1 tsp Salt (kosher or sea salt)
- 2 cups Vegetable Oil (for deep frying, heat to 350°F)
Instructions
Roast the Poblano Peppers
Place the poblano peppers under a broiler or on an open flame, turning every few minutes until the skins are charred all over.
Time: PT10M
Sweat the Peppers
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 5‑10 minutes.
Time: PT8M
Peel, Seed, and Dry
Remove the skins, stems, and seeds. If peppers are large, cut them in half. Pat the flesh dry with paper towels and sprinkle lightly with salt.
Time: PT5M
Prepare the Filling
Finely dice the jalapeño and set aside. If not pre‑shredded, shred the Monterey Jack cheese.
Time: PT3M
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface. Place one roasted pepper near the bottom edge, add a spoonful of shredded cheese and a pinch of diced jalapeño. Roll tightly, folding in the sides, and seal the final edge with a dab of water.
Time: PT10M
Heat the Oil
Fill the pot with enough oil to submerge the rolls and heat to 350°F (175°C) using the thermometer.
Time: PT5M
Temperature: 350°F
Fry the Egg Rolls
Carefully lower a few egg rolls into the hot oil. Fry 3‑4 minutes, turning once, until golden brown and the cheese is melted.
Time: PT12M
Temperature: 350°F
Drain and Rest
Remove the fried rolls with tongs and place on paper towels to absorb excess oil.
Time: PT2M
Serve
Serve immediately with avocado salsa, salsa roja, or your favorite dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian, Contains Gluten, Can be made Gluten‑Free with rice wrappers
Allergens: Dairy, Wheat, Soy
Ingredient Substitutions
- Instead of Poblano Peppers: Anaheim peppers, Bell peppers
- Instead of Egg Roll Wrappers: Spring roll wrappers
- Instead of Monterey Jack Cheese: Cheddar, Mozzarella
- Instead of Jalapeño: Serrano pepper, Chipotle in adobo
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Large Heavy‑Bottomed Pot or Deep Fryer
- Cooking Thermometer
- Tongs
- Paper Towels
- Cutting Board
- Chef's Knife
- Small Bowl
- Brush (optional) (optional)
Critical Steps — Do Not Skip
- Roasting the poblano peppers until the skin is fully charred
- Sealing the egg roll wrapper edges with water to prevent opening during frying
- Maintaining oil temperature at 350°F for a crisp, non‑greasy result
Chef Tips from the Video
- For extra smoky flavor, use a gas stove flame to char the peppers instead of a broiler.
- Add a pinch of smoked paprika to the cheese mixture for a deeper flavor.
- If you prefer a crispier texture, lightly spray the assembled rolls with cooking oil before frying.
Troubleshooting
Wrapper tears during rolling.
Moisten the wrapper lightly with water before rolling and work quickly before it dries out.
Egg rolls are soggy after frying.
Make sure the oil is at 350°F before adding rolls and avoid overcrowding; drain on paper towels immediately.
Cheese leaks out during frying.
Seal the edges firmly with water and ensure the cheese is not over‑filled; a thin layer of cheese works best.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven or air fryer to retain crispness.
Freezer: Freeze individually on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat from frozen in a preheated oven at 375°F for 12‑15 minutes.
Room temperature: Not recommended beyond 2 hours as the rolls will lose crispness and may become unsafe.
Make-Ahead Tips
- Roast and peel the poblano peppers a day ahead; store in the fridge in an airtight container.
- Assemble the egg rolls and freeze them on a tray before frying; they can be fried directly from frozen.
- Prepare the cheese and jalapeño mixture in advance and keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Chile Relleno Egg Rolls in Mexican cuisine?
Chile relleno, a classic Mexican dish, traditionally features roasted poblano peppers stuffed with cheese or meat and battered. The egg roll version is a modern fusion that keeps the core concept—stuffed, fried pepper—while using an Asian wrapper for convenience and extra crispness.
What are the traditional regional variations of Chile Relleno in Mexico?
In central Mexico, poblano peppers are most common, often filled with queso fresco and topped with a tomato‑based sauce. In the north, larger Anaheim or Hatch chiles are used, sometimes with ground meat. The egg roll adaptation is a contemporary twist not tied to a specific region.
How is a traditional Chile Relleno served in Mexican households?
Traditionally, chile relleno is served hot, either smothered in a tomato‑chili sauce or simply drizzled with a light broth, accompanied by rice and beans. The egg roll version is served as a finger food with salsa or avocado dip.
During which celebrations or occasions is Chile Relleno commonly prepared in Mexican culture?
Chile relleno appears at family gatherings, holidays like Día de los Muertos, and festive celebrations because it is both hearty and impressive. The bite‑size egg roll version works well for parties and casual get‑togethers.
What authentic ingredients are essential for a classic Chile Relleno compared to this egg roll adaptation?
Authentic chile relleno relies on roasted poblano peppers, Mexican cheeses such as queso fresco or Oaxaca, and a light egg batter. In this egg roll recipe, the wrapper replaces the batter, and Monterey Jack is used for meltability, but the core pepper and cheese remain authentic.
What other Mexican dishes pair well with Chile Relleno Egg Rolls?
Serve them alongside guacamole, pico de gallo, Mexican street corn (elote), or a simple cilantro‑lime rice. A chilled margarita or a light cerveza also complements the spicy, cheesy bites.
What are the most common mistakes to avoid when making Chile Relleno Egg Rolls?
Common errors include under‑roasting the peppers (making the skin hard to remove), not sealing the wrapper tightly (causing the roll to open), and frying at the wrong temperature, which leads to greasy or burnt rolls.
Why does this recipe use an egg roll wrapper instead of a traditional egg batter?
The wrapper provides a quick, uniform crispness without the extra steps of preparing and frying an egg batter. It also reduces mess and allows the pepper and cheese to stay the star of the dish.
Can I make Chile Relleno Egg Rolls ahead of time and how should I store them?
Yes. Roast and peel the peppers, assemble the rolls, and freeze them on a tray. Store in a zip‑top bag for up to two months. Fry directly from frozen, adding a minute or two to the cooking time.
What does the YouTube channel Cooking Con Claudia specialize in?
Cooking Con Claudia focuses on quick, approachable Latin‑American and fusion comfort foods, offering step‑by‑step tutorials that emphasize flavor, simplicity, and family‑style cooking.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Claudia blends traditional Mexican flavors with modern techniques and cross‑cultural twists—like using egg roll wrappers—while keeping recipes fast and budget‑friendly, unlike many channels that stick strictly to classic methods.
Last updated: August 27, 2026
