The simplest way to make chile rellenos is to slice the chiles, remove the seeds, and place them onto egg roll wrappers. Place filling on top of the chiles, carefully roll the relleno, and deep-fry the rolled rellenos in very hot oil.
Known in Mexico as chiles rellenos, this traditional Mexican dish is usually made from roasted chiles, egg batter and cheese. Most recipes for chile rellenos call for roasted poblano peppers due to their heartiness and mild spice, although any variations of the dish exist.
For a crunchy variation, substitute egg batter for wonton wrappers. Wonton wrappers give the relleno an extra-crispy texture and work well to contain the ingredients. For softer rellenos, use egg batter. Battered rellenos have a light, fluffy coating when deep fried.
Many different cheeses are appropriate for use in chile rellenos. Use cheddar for cheese that melts evenly, or use Mexican cotija cheese or creamy queso fresco for a more traditional flavor.
Some recipes call for exotic fillings, including coconut or corn and meat, like Mexican chorizo. Drizzle some prepared red or green chile sauce onto the rellenos for added depth of flavor. After frying, allow the chiles to rest on a paper towel in order to remove excess oil.
For easy chile relleno, prepare 8 green chiles, 5 large eggs, 1/2 teaspoon dried paprika, salt and pepper to taste. Also gather 1 1/2 cups of cheese, 2 cups of whole milk and 1/4 teaspoon Cayenne pepper. Cook composed casserole in a 325 degree Fahrenheit oven for approximately 35 minutes.
Make sure that the chiles are roasted, peeled and fully seeded before use. Remember also that a great portion of the heat created by a chile is located in the membrane, so make sure no more remains than is desired. Grate the cheese and set it aside in a small bowl. Monterrey jack is preferred. Add the milk, eggs, spices and seasoning to a large mixing bowl and combine them thoroughly.
Locate a baking dish (approximately 9 x 13 inches) and grease it if desired. Slice each of the prepared chiles in half and create a layer with half of them on the bottom of the dish. Cover the chiles with half the reserved cheese, then repeat so that there are two identical layers. Once these layers are built, pour the spiced egg and milk mixture evenly over top. Place the casserole dish into an even bigger baking dish, filling the exterior vessel with a half inch of water. Bake.
After 35 minutes, check to see that the dish has set. If not, continue cooking until it has done so. Serve with warm tortillas.