Chili Cheese Egg Rolls Recipes

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CHEESY CHILE EGGROLLS



Cheesy Chile Eggrolls image

Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!

Provided by Culinary Envy

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 23m

Yield 8

Number Of Ingredients 4

1 (16 ounce) package large egg roll wrappers (such as Nasoya®)
2 (7 ounce) cans whole fire-roasted mild green chiles (such as La Victoria®), or more to taste
1 pound shredded pepper Jack cheese
1 ½ cups canola oil for frying

Steps:

  • Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
  • Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 37 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 1.6 g, Protein 18.1 g, SaturatedFat 10.8 g, Sodium 1239.9 mg, Sugar 1.5 g

CHILI-CHEESE EGG ROLLS



Chili-Cheese Egg Rolls image

More than an inventive way to use leftover or store-bought chili, this is the No. 1 request in the Bender household (and our judges know why). -Jennifer Bender, Baldwin, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 egg rolls.

Number Of Ingredients 7

1 can (15 ounces) chili without beans
1 cup shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped seeded jalapeno pepper
8 egg roll wrappers
Oil for deep-fat frying
Sour cream and guacamole, optional

Steps:

  • In a small bowl, combine the chili, cheese, onion and jalapeno. Place 1/4 cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sour cream and guacamole if desired.

Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 487mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

EASY CHILE RELLENO EGG ROLLS



Easy Chile Relleno Egg Rolls image

I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!

Provided by MizzWycked

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 35m

Yield 24

Number Of Ingredients 4

2 (12 ounce) packages egg roll wrappers
1 (27 ounce) can whole green chiles - seeded, drained well, and patted dry
1 pound Monterey Jack cheese, cut into 3x1/2-inch thick strips
vegetable oil for frying

Steps:

  • Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
  • Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
  • Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
  • Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g

CHEESE-STUFFED CHILE RELLENOS EGG ROLLS



Cheese-Stuffed Chile Rellenos Egg Rolls image

A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.

Provided by Colorado Cookie

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

1 package egg roll wrap
3 cans whole green chilies
8 ounces cheese (Cheddar,jack or pepper jack cut in one ounce sticks)
1/2 box cornstarch
oil (for deep frying)

Steps:

  • Drain green chiles.
  • Sprinkle cornstarch on sheet pan.
  • Open up chile and place on egg roll wrapper with corner facing you.
  • Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
  • Toss in cornstarch, dusting liberally.
  • (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
  • Drain on paper towels and keep warm in 250 oven.
  • Serve as a side dish or appetizer with your favorite Mexican meal.
  • Add your favorite condi- ments/sauces.

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