Southwestern Chile Rellenos - cooking recipe

Ingredients

2 (4 ounce) cans whole green chilies, drained
2 tablespoons olive oil
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1 (16 ounce) package egg roll wraps
1 egg yolk
1 teaspoon water
vegetable oil (for frying)

Preparation

To seed chiles, cut each chile in half lengthwise using scissors or knife. Carefully scrape out and discard seeds. Rinse chiles well; drain. Pat dry with paper towels. (wear gloves when handling chiles to prevent irritation to hands and eyes).
Combine olive oil, salt, white pepper, and cloves in a small bowl. Add chiles; toss to coat. Let stand at room temperature 1 hour. Combine both cheeses in another small bowl.
For each chile rellano, place 1 chile half in center of 1 egg roll wrapper; top with 1/4 cup cheese mixture. Beat egg yolk and water in small cup; brush edges of egg roll wrapper with mixture.
Fold two opposite edges over filling, overlapping edges; press together, working out any air bubbles. Press ends together. Fold ends under and pinch to seal. Repeat with remaining chiles, egg roll wrappers and cheese mixture.
Heat 1/2 inch vegetable oil in large, heavy saucepan over medium-high heat until oil reaches 375 degrees; adjust heat to maintain temperature. Fry chiles rellanos, a few at a time, in hot oil 2 to 3 minutes until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
Note: cooking time doesn't include the 1 hour standing time.