Bacon Wrapped Chile Rellenos Food

BACON WRAPPED CHILE RELLENOS

Steps:

• Preheat oven to 450 degrees. Place poblano peppers directly on oven rack, and let them roast for 10 - 15 minutes, until skin is separating from the flesh and starting to char. Remove from oven and let cool. Once cool, peel the skin, split down lengthwise, and remove seeds and membranes.
• Stuff each pepper with 1 oz of cheddar cheese, and fold pepper around cheese. Wrap with 2 pieces of bacon, and lay on a baking sheet. Bake in preheated oven until bacon is crispy, about 10 - 15 minutes.

OLE! CHILE RELLENO WRAPS

Steps:

• Grate enough cheese needed; about 1 cup for each Chilechanga.
• Pour between 1/4 and 1/2 inch oil in a skillet. Begin heating slowly over low heat.
• Place a stack of tortillas on a plate, cover with plastic wrap and microwave for up to 30 seconds.
• Microwave the chiles before using so they are warm, but not hot to the touch.
• Remove one tortilla at a time to assemble. Evenly pile approximately 1/3 of the cheese lengthwise along the center of tortilla.
• Stuff the pepper with 1/3 of the cheese, then place over the cheese on the tortilla.
• Cover pepper with the remaining cheese and roll carefully and tightly, burrito style.
• Raise the heat to medium and begin frying when oil temperature is reached (each should be browned slowly so the filling is thoroughly heated to melt the cheese without scorching the tortilla. Up to 4 may be fried at one time).
• Turn each to brown evenly, to a nice golden brown color.
• Drain on paper towels when done and allow to cool slightly before serving.
• TO BAKE: Brush each Chilechanga with oil or melted margarine or butter, or spray with non-stick cooking spray; bake at 400 degrees for 25 minutes or until golden.
• SERVE with warmed enchilada sauce or taco sauce; SNAP your fingers and shout,"OLE!".

CHEESE AND BACON JALAPENO RELLENOS

Steps:

• Heat oven to 375 degrees F.
• Combine all ingredients except peppers; spoon into peppers.
• Place, filled-sides up, on baking sheet.
• Bake 10 min. or until cheese is melted.

DEEP-FRIED CHILE RELLENOS WRAPS

Steps:

• Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
• In small bowl, beat egg and milk until blended.
• In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.