Chile relleno egg rolls

Roast the poblanos all over, then cover in a container or with plastic wrap and let them sweat 5 to 10 minutes.

Peel off the skin, remove the stem and seeds, and halve large peppers to fit the wrapper. Pat dry and season with a little salt.

Heat the oil (or use an air fryer). Lay a pepper on an egg roll wrapper, add rajas de jalapeño and cheese, and cover the cheese with the pepper.

Fold in the ends, roll tightly, and seal the end with a dab of water. Repeat.

Fry a few at a time in oil at 350 until golden, about three to four minutes.

Drain on paper towel and serve straight away, with salsas if liked.