Thursday, August 26, 2010

What's not to love?

That's right folks...another recipe from the anniversary dinner :) Our appetizer for the night- Texas Egg Rolls with Mexi Sour Cream dip! These were A M A Z I N G !!!! 

For this recipe you need:

Either Wonton Wrappers or Egg Roll Wrappers
Diced or Whole Green Chilies
Monterey Jack Cheese
Oil for frying or Cooking Spray for baking

I used Wonton Wrappers to make mini rolls for an appetizer. I chopped green chilies and small bits of Monterey Jack Cheese and made a small strip of them down the center of each wrapper.

Dip a finger in water and run along all the edges. Fold two edges in over the filling.

Fold up the bottom and roll to the top corner to seal.

I block of cheese and 2 cans of chilies yielded about 45 mini rolls. I made these and refrigerated on a baking sheet for a few hours until I was ready to cook them.

I was making a large batch, so I decided to try the baking method. I placed the rolls on a baking sheet lined with non-stick foil, sprayed them with cooking spray and baked until golden brown...about 20 minutes at 325. Some of the cheese oozed out and formed a crunchy crust....which we LOVED! I will absolutely try frying them next, but these were delicious! I served them with sour cream mixed with Hidden Valley Spicy Ranch. Thanks Baking Nana for a fantastic new recipe!!

1 comment:

  1. OH WOW - thanks so much. I love it. So glad you enjoyed them.

    With love,