Chiles Rellenos Won-Ton
The Junior League of Albuquerque, New Mexico
Simply Simpático
2 pounds lean ground beef
2 medium onions, chopped
1 clove garlic, crushed
1-1/2 teaspoons salt
1/2 teaspoon oregano
1 teaspoon ground cumin
4 cups Cheddar cheese, shredded
24 fresh green chiles roasted and peeled (or use canned)
24 egg roll wrappers
Brown beef slowly over low heat; drain off excess grease. Add onions, garlic, and seasonings; stir and cook until onions are golden. Remove from heat and add cheese. Blend well.
Remove seeds from chiles, spread open and pat dry with paper towels. Fill each chile with 2 tablespoons of meat mixture. Roll up chiles like jelllyroll. Place each filled chile diagonally on individual egg roll wrapper. Wrap each chile as follows: lift lower triangle flap over chile and tuck the point under it. Bring left and right corners toward the center and roll, sealing edges with a few drops of water.
Deep fry at 325° until golden brown. Drain on paper towels. Serve immediately.
Yield: 12 servings
Notes:
Halved this with great success
Used canned chiles as that’s what I had on hand
Browned the meat and assembled the packets in advance, frying prior to serving