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Tico's Chili Rellenos: Submitted by: | Date Added: 13 Sep 2011
Listed in: Vegetables & Side Dishes

1 pound ground pork
20 ounces diced tomatoes & green chilis
1 teaspoons salt
1 tablespoon cornstarch

1 package egg roll skins
12 ounces block medium cheddar cheese
18 ounces whole mild green chilies
oil for deep frying

Cooking Instructions

1) Lightly brown pork in fry pan over medium heat, stirring to crumble. Drain grease.

2) Mix cornstarch in tomatoes & green chiles. Season with salt, combine with pork and simmer, stirring often until slightly thickened.

3) Cut cheese in approximately x 4 inch strips. Lay one strip of cheese and one whole green chili on one egg roll wrapper. Use instructions on egg roll wrapper package to create rectangular-shaped packets, making sure edges are sealed. Set aside. Repeat. Deep fry rellenos in hot oil until outside looks golden brown, crisp, and bubbly. Drain on absorbent paper. To serve, place two rellenos on a plate, top with sauce. Serve with rice and/or beans.

Lincoln Journal Star Feb 15th, 2006

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Visitor Comments (1):

Tastes pretty much the way we remembered Ticos chile rellenos. They were easy to make. Good recipe! Left by: Lyne (7 Jul 2013)


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