RE: recipe--chile rellenos egg rolls with or without the eg

December 10, 2003

Whhoooooeeeeiee....I smell me some Texas Penos up in this mug....

Sounds awesome SC-Dave....what a great idear using the eggrolls to keep them

packed nicely. I bet the wrappers give it a nice texture too. I'd like to

try and smoke or grill those suckers......yum. I'll pass on the vegan

cheese....either go for the standard Pepper Jack or Extra Sharp Cheddar.

Thnks for the blueprints..

S.

Oh...a standard way of cooking them is to wrap them in bacon.....keep the

morning strips out of the freezer for 15 minutes or when they become pliable

and wrap those suckers....or even fry the msf strips, chop them into bits

and mix with the cheese before stuffing the peps. *growl growl* yum

----Original Message Follows----

" Dave " <phantombluefan

hi there,

here is one of my vegetarian yet not necessarily healthy recipes lol

I like chile rellenos, yet they are kind of hard to make so I came up

with this easier idea make eggrolls.

can of whole green chiles whatever size you want

jack, pepper jack, or cheddar cheese (real or vegan)

package of eggroll skins

1 egg(optional) I personally dont like using the egg

clean out the peppers of seeds and the vein or whatever that thing is

but leave the pepper whole and intact. dont worry if it falls apart

while cleaning it cause you will be rolling it up in a skin anyway.

then slice a piece of cheese about 1/4 " thick and put it inside the

pepper. then wrap it up in the eggroll skin according to the package

directions. now if you want you can beat an egg and dip the roll in

the egg before frying it. then fry them in a pan with oil til they

look done. now someone told me if you dip the peppers in cornstarch

it will keep them from sucking up oil. I dont know if thats for real

or not. nonetheless I enjoyed my wacky creation. I hope the more

brave of you try it too. stay cool, Dave

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