Best Chorizo Queso Egg Rolls Recipes
CHORIZO-QUESO EGG ROLLS
Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing takeoff on my favorite Mexican entree. -Kari Wheaton, South Beloit, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- For dipping sauce, in a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving., Crumble chorizo into a large skillet; cook for 6-8 minutes over medium heat or until fully cooked. Drain. Stir in the queso fresco, enchilada sauce and chilies., Position a wonton wrapper with one point toward you. Place 2 teaspoons of filling in the center. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with dipping sauce.
Nutrition Facts :
CHORIZO-QUESO EGG ROLLS
Steps:
- 1. For the dipping sauce, in a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving. 2. Crumble chorizo into a large skillet; cook for 6 to 8 minutes over medium heat or until fully cooked. Drain. Stir in the queso fresco, enchilada sauce and chilies. 3. Position a wonton wrapper with one point toward you. Place 2 teaspoons of filling in the center. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeate with remaining wrappers and filling. 4. In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry egg rolls in batches for 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with dipping sauce.
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