Southwestern Chili Relleno
|Olive oil||2 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Canned green chilies||16 Ounce, drained seeded (Four 4 Ounce Cans)|
|Shredded wisconsin cheddar cheese||6 Ounce (1 1/2 Cups)|
|Wisconsin monterey jack cheese||6 Ounce (1 1/2 Cups)|
|Vegetable oil||1 Cup (16 tbs)|
Combine olive oil and seasonings in small bowl.
Add chilies; toss to coat.
Let stand 1 hour.
Combine cheeses in another small bowl.
For each chili rellenos, place 1 chili in center of 1 egg roll skin; top with 1/2 cup cheese mixture.
Brush egg roll skin with combined egg yolk and water.
Fold two opposite edges over filling, overlapping edges; press together.
Press together ends, enclosing filling.
Heat about 3 inches of peanut oil in large heavy saucepan over medium-high heat until oil reaches 375°F; adjust heat to maintain temperature.
Fry chili rellenos, a few at a time, in hot oil 2 to 3 minutes or until golden brown.
Drain on paper towels.