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Special
thanks to Joe for including these pictures with his recipe.
First off pictures of the ingredients: Ingredients: 1 Package Egg Roll Skins (Aprox. 20)
Now the Sauce. Sauce
Now rap it all up. Rejanos
Place three to four rejanos on a plate and lightly cover with meat sauce. Use any excess sauce and cheese for awesome nachos. Have a recipe to share? Send it to dinnerandadvd@yanman.com Return to Dinner And a DVD Featuring Tequila Chili Rejanos and Blue Streak.
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This Week's Cookbook
The Fire 'n' Ice Cookbook The Fire 'n' Ice Cookbook is a fabulous fiesta of flavors inspired by contemporary and traditional Mexican cuisine.
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2
Cans Whole Roasted Green Chilies 
Brown
1 lb of ground beef in frying pan drain excess fat and add to sauce pan
with stewed tomatoes, tomato sauce, and chopped chilies. Stir well. Place
on low heat and let simmer, after sauce simmers for 5 minutes add tequila
and turn heat down to low or off if rejanos are ready.
Lay
1 egg roll skin on a flat non stick surface cut 1 whole chili in half and
place in the center of the egg roll skin then cut 1 piece ( aprox. 1oz) of
Cheese and place on the center of the chili and fold 1point of the egg
roll skin to the center, then fold the two side points to the center, wet
the final point with a drop of water and fold over the other two points,
do not wrap too tight or cheese may escape during frying. Repeat these
steps with all of the egg roll skins until all of whole chilies are used.
Heat
oil on the stove in a frying pan. Fry rejanos until light golden brown.
Place on plate covered with paper towels to drain excess oil.