Easy Chile Relleggrolls

Discover a flavorful twist on a classic with these Easy Chile Relleggrolls, the perfect appetizer or party snack that combines the zesty goodness of roasted poblano peppers with creamy, cheesy filling tucked into crispy, golden eggroll wrappers. Featuring a blend of Monterey Jack, cream cheese, fragrant garlic powder, cumin, and fresh cilantro, these rolls are bursting with bold, Southwestern-inspired flavors. The recipe takes just 20 minutes to prep and delivers fried-to-perfection eggrolls in under 15 minutes of cook time. Serve them piping hot with sour cream or salsa for a deliciously dippable experience that’ll have everyone reaching for seconds. Whether you're hosting a gathering or looking for a snack that stands out, these crunchy bites are a crowd-pleaser that's easy to assemble and impossible to resist.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 4 whole Poblano peppers
• 1.5 cups Monterey Jack cheese (shredded)
• 4 ounces Cream cheese (softened)
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Cumin
• 2 tablespoons Cilantro (chopped)
• 12 sheets Eggroll wrappers
• 4 cups Vegetable oil (for frying)
• 1 whole Egg (beaten, for sealing wrappers)
• 0.5 cups Sour cream (for dipping, optional)
• 0.5 cups Salsa (for dipping, optional)

Directions

Step 1

Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, or until the skin is blistered and charred.

Step 2

Transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes. This will make it easier to peel the skin.

Step 3

Once cooled, peel the skin off the peppers, remove the stems and seeds, and chop them into small pieces.

Step 4

In a mixing bowl, combine the chopped poblanos, shredded Monterey Jack cheese, cream cheese, garlic powder, cumin, and cilantro until well blended. Set aside.

Step 5

Lay an eggroll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the filling near the center of the wrapper.

Step 6

Fold the bottom corner of the wrapper tightly over the filling, then fold in the two side corners. Brush the top corner of the wrapper with the beaten egg, then roll up the wrapper tightly to seal the eggroll. Repeat with the remaining wrappers and filling.

Step 7

In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully add the eggrolls in batches, frying for about 2-3 minutes per side, or until golden brown and crispy.

Step 8

Use a slotted spoon to transfer the eggrolls to a paper towel-lined plate to drain any excess oil.

Step 9

Serve warm with sour cream and salsa for dipping, if desired.

Nutrition Facts

Serving size	2221.1 grams (2221.1g)

Amount per serving	% Daily Value*
Calories	10362

Total Fat 1072.70g	1375%
Saturated Fat 208.90g	1045%
Polyunsaturated Fat NaNg
Cholesterol 521mg	174%
Sodium 3574mg	155%
Total Carbohydrate 198.20g	72%
Dietary Fiber 10.90g	39%
Total Sugars 30.60g
Protein 89.80g	180%

Vitamin D 76IU	380%
Calcium 1551mg	119%
Iron 9mg	52%
Potassium 2087mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.3%

Protein: 3.3%

Carbs: 7.3%