Chile Relleno Bites
User Reviews
4.1
133 reviews
Good
Chile Relleno Bites
Report
Chile Relleno Bites are bite-sized snacks made by wrapping pepper jack cheese bricks in wonton wrappers brushed lightly with egg white and water, then folding into neat packages ready for frying or baking. The recipe includes preparation tips for handling wrappers and freezing the assembled bites. They can be served with salsa or sour cream as dipping options.
Description
This recipe uses square wonton wrappers cut into smaller sections if large with pepper jack cheese cut into one-inch bricks. The wrappers are lightly basted with a mixture of egg whites and water, then wrapped around the cheese in a folding method that resembles an envelope to secure the filling without breaking.
Multiple wrappers are layered with wax paper when prepared ahead to prevent sticking before frying or baking. Vegetable oil is heated in a saucepan for frying the bites until crisp. The bites can also be stored frozen before cooking. Salsa and sour cream are optional accompaniments.
The method requires some prep work to assemble cleanly, suggested by preparing in batches and ensuring an organized workspace. The size and shape make them convenient finger foods, capturing melted cheese in a crispy wrapper.
Share:
Ingredients
- 1 pound wonton wrapper see note, square; package
- 16 ounces pepper jack cheese
- 2 egg white
- 1 tablespoon water
- vegetable oil enough to fill 1 incha heavy medium sauce pan
- salsa optional
- sour cream optional
Instructions
- Start by prepping your ingredients. See note for wonton wrappers. Cut brick of cheese into four long strips and then again into one inch bricks. Whisk egg whites and water in a small bowl. Use a cutting board or plate for your work space. Use two medium or one large airtight plastic container for freezing/storing. Cut pieces of wax paper to fit in between layers of chile rellenos to prevent sticking. Your fingers will be all gross, so it is best to prepare these items ahead of time.
- You are now ready to start the rolling! I suggest you find something interesting on the tube or radio prior to getting your fingers all mucky. Start by placing one wrapper on your work surface to look like a diamond. Using your fingers, lightly baste egg white mixture over the entire surface. Place one cheese brick in the bottom center. Fold up bottom edge and roll once. Fold in sides to look like an open envelope. Fold over the rest of the way to make a nice, neat little package. Place in your container.
- Continue with remaining cheese and wonton wrappers. Avoid having any of the rellenos touch, as they will freeze together and make it difficult to fry later. You might end up with an uneven number. Save the cheese for use in another dish and/or fry the wonton wrappers to make crispy noodles (the ones they give you as an appetizer in Chinese food restaurants).
- Cover your container and place in the freezer for a minimum of one hour. I've kept these in the freezer in an airtight container for two months or more.
- When you are ready to prepare your rellenos, heat 1 inch of vegetable oil in a heavy medium sauce pan over medium-high heat. Different ranges take varying amounts of time to heat. If you sprinkle a dab of water into the hot oil and it sizzles and spits- it is ready. (Be careful doing this...)
- Using a fry spoon (see picture), add 5-8 (depending on pan size) chile rellenos to hot oil. Flipping once or twice, cook rellenos until they are golden brown and crispy. The way I know they are cooked is when the first relleno starts to leak cheese. The sound of the oil will change dramatically when this happens. Then I know it is time to remove them all before they are void of any cheese. This takes approximately 3-4 minutes and will decrease in time as you fry because your oil will get progressively hotter.
- Remove rellenos with your fry spoon to a paper towel lined plate or baking sheet. If you are making a large batch, heat your oven to the lowest possible temperature to keep warm while frying, but not too hot to have a cheese explosion. Again, the goal is to keep the cheese inside the wrapper!
- Serve immediately with salsa, sour cream or guacamole. Enjoy your Chile Relleno Bites!
- If you've tried this recipe, come back and let us know how it was!
Equipments used:
Notes
- Wonton wrappers come in large (about 5x5 inches) or small (about 2x2 inches); large wrappers can be cut into four pieces for this recipe.
- Wax paper layered between assembled bites prevents sticking during freezing.
Nutrition Information
Show Details
Calories
807kcal
(40%)
Carbohydrates
66g
(22%)
Protein
40g
(80%)
Fat
41g
(63%)
Saturated Fat
26g
(130%)
Cholesterol
111mg
(37%)
Sodium
1281mg
(53%)
Potassium
209mg
(4%)
Fiber
2g
(8%)
Vitamin A
890IU
(18%)
Calcium
899mg
(90%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 4dozen
Amount Per Serving
Calories 807 kcal
% Daily Value*
| Calories | 807kcal | 40% |
| Carbohydrates | 66g | 22% |
| Protein | 40g | 80% |
| Fat | 41g | 63% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 111mg | 37% |
| Sodium | 1281mg | 53% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Vitamin A | 890IU | 18% |
| Calcium | 899mg | 90% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
133 reviews
Good
Other Recipes
You'll Also Love
