1 (7 oz.) can sliced poblano peppers (Goya)
Pepper Jack cheese
1 (16 oz.) pkg. egg roll or wonton wraps (Twin Dragon or Nasoya)
3 egg whites
vegetable or canola oil, for frying

Heat a deep frying pan filled with enough oil to cover the rellanos. Separate 3 egg whites and place in dish. Open package of egg wraps. Open can of chili strips and drain.

Place a chili strip in middle of 1 egg wrap. Cut a slice of Pepper Jack and put with chili. Wet the egg wrap with egg white and wrap the rellanos completely, making sure there is no holes to allow the cheese to leak out while frying.

Fry rellanos in oil until golden brown. They will also start floating when almost done cooking. Take out of pan with tongs and place on a dish with paper towels to remove most of the oil. Repeat until you have cooked all the rellanos.

Serve with dipping sauce of choice like Marinara or Ranch dressing.

Makes approx 12 rellanos.

Submitted by: Leisha N. (Rollie)