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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