Sunday, January 8, 2012

Chorizo Queso Egg Rolls

Fried Chinese Egg RollsImage via Wikipedia
  During the last year I've discovered that the family really likes egg rolls. The kids used to turn their noses to any food oriental besides basic white rice. One of my friends from work gave me the basic egg roll recipe and I was surprised at really how easy they are to make and my gang really liked them.
  For New Year's Day I usually fix some finger foods for easy nibbling when we're watching football games. This year I decided to give the egg rolls a new twist and made them with a Spanish flavor. I used chorizo sausage and queso cheese.

Chorizo Queso Egg Rolls
2 slices, 1/2 inch thick Queso Velveeta, cubed
5 oz. (1/2 container) Philadelphia Garlic cooking cream
1 jalapeno, deseeded and diced
1/4 cup onion, diced
1/2 lb. chorizo sausage
6-7 egg roll wrappers
vegetable oil
1 egg, beaten and mixed with 1 tsp. water

   In medium skillet, cook chorizo 5-7 minutes. Add onion and cook 5 minutes more, stirring often, until onion is tender. Drain excess grease.

   In medium microwavable bowl, heat cubed cheese 45 seconds, stir and heat 30 seconds more. Add cooking cream and stir well. Mix in chorizo, jalapeno and onion; stir to combine. Chill 15-30 minutes.

   Heat 1/4-inch oil in skillet until it sizzles. While oil is heating, put one egg roll wrapper on glass plate (point towards you) and spread 2 T. filling in center. Take bottom tip and pull over filling, pull back slightly, tightening it up a bit. Fold sides over. With brush, spread egg wash over edges. Roll towards top and push lightly to seal. Repeat process until all is filled. (Do not over fill.)

   Fry seam side down in hot oil, 2-3 minutes per side, rotating often, until lightly browned. (These cook quickly but if cheese starts to leak, pull them out.) Remove to plate lined with paper towel. Sprinkle with lightly salt. Serve warm. Recipe can easily be doubled.

Note - The kids really liked these, but the hubby however thought they were very rich and suggested a tomato based dipping sauce (salsa?) I thought of adding a can of Rotel next time to thin it out and increase the amount made.)

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