Chile Relleno Egg Rolls
Crispy egg rolls filled with roasted green chilies and gooey melted cheese
Prep Time 5 minutes mins
Cook Time 7 minutes mins
Total Time 12 minutes mins
Course Appetizer
Cuisine Mexican
- 6 egg roll wrappers
- 6 roasted green chilies
- 4 oz cream cheese softened
- 1 cup Hatch chile cheddar cheese shredded
- 1 cup Montery Jack cheese shredded
Shred the cheese and place both kinds in a small bowl with the cream cheese. Stir until all combined.
Prepare the chilies by cutting off the stem and cutting down the middle to open up the whole chile. Remove the seed pocket and any extra seeds.
Assemble the egg rolls by placing one chile in the middle of an egg roll wrapper. Take a large spoonful of the cheese mixture and form into a log so it's the length of the chile. Fold the egg roll wrapper up over the ends and then roll up until there is a small triangle left at the top of the egg roll. Use your finger to brush the edges of the triangle with water and then roll up. Add extra water to any areas that aren't completely sealed. Repeat with remaining 5 egg rolls.
Place egg rolls on the basket of your air fryer. Brush all sides with olive oil. Air fry at 400 F for 4 minutes. Flip over egg rolls and cook for 3 more minutes.
Serve along with your favorite jalapeno ranch dressing.
Keyword chile relleno, egg rolls