• 16servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup mayonnaise

  2. 1/2 cup sour cream

  3. 2 ounces cream cheese, softened

  4. 2 tablespoons minced fresh cilantro

  5. 1 tablespoon chopped chipotle pepper in adobo sauce

  6. 6 ounces uncooked chorizo or bulk spicy pork sausage

  7. 2 cups crumbled queso fresco

  8. 1/4 cup enchilada sauce

  9. 1/4 cup chopped green chilies

  10. 1 package (12 ounces) wonton wrappers

  11. Oil for frying

Instructions Jump to Ingredients ↑

  1. Chorizo-Queso Egg Rolls Recipe photo by Taste of Home For 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 6-8 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. Repeat with remaining wrappers and filling.

  4. 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. Yield: 4 dozen.


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