Chili Relleno Eggrolls
Ingredients
- olive oil
- 1 1/2 cups zucchini chopped small
- 1 cup onion diced small
- 3 cloves of garlic minced
- 1 cup mushrooms chopped small
- 2 ears of corn, kernels removed from cob
- 2 hatch green chili chopped small
- 1 tsp salt
- 1 tsp pepper
- pinch cayenne pepper
- 1 tsp cumin
- 1 tsp coriander
- 12 green chilies, cut down to 3-4 inches
- 1 cup shredded Monterrey Jack cheese
- 12 egg roll wrappers
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