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Prep the Ingredients:

Roast the Poblano Peppers:

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

Place the peppers in a sealed plastic bag for 10 minutes to steam, then peel off the skin, remove the seeds, and cut a slit down the side.

Prepare the Filling:

In a bowl, mix the shredded chicken with cumin, garlic powder, salt, and pepper. Stuff each poblano pepper with a portion of the chicken and a generous amount of Monterey Jack cheese.

Wrap the Peppers:

Lay an egg roll wrapper on a clean surface. Place a stuffed poblano pepper in the center. Fold the bottom of the wrapper over the pepper, then fold in the sides, and roll tightly to seal. Repeat with the remaining peppers and wrappers.

Cook the Egg Rolls

Option 1: Bake

Preheat your oven to 400°F (200°C). Place the egg rolls on a wire rack over a baking sheet, seam-side down. Lightly spray with cooking spray.

Bake for 15-20 minutes, flipping halfway, until golden and crispy.

Option 2: Fry

Heat 1 inch of vegetable oil in a skillet to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.

Serve It Like This

Arrange the crispy egg roll chile rellenos on a platter.

Serve with salsa, sour cream, or guacamole on the side for dipping 🌮🥑

Pair with a refreshing Mexican drink like horchata or a cold soda 🥤

Pro Tips

For extra flavor, add a pinch of smoked paprika to the chicken filling.

If baking, brush the egg rolls with a little oil for an even crispier texture.

Enjoy !!