Shelly's Recipe

CHORIZO-QUESO EGG ROLLS

Category: Deep Fried

1/2 cup mayonnaise
1/2 cup sour cream
2 oz cream cheese, softened
2 tbsp minced fresh cilantro
1 tbsp chopped chipotle pepper in adobo sauce
6 oz uncooked chorizo or bulk spicy pork sausage
2 cups crumbled queso fresco
1/4 cup enchilada sauce
1/4 cup chopped green chilies
1 pkg (12 oz) wonton wrappers
Oil for frying

For dipping sauce, in a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving.

In a large skillet, cook chorizo over medium heat until no longer pink; drain. Stir in the queso fresco, enchilada sauce and chilies.

Position a wonton wrapper with one point toward you. Place 2 tsp 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.

In an electric skillet, heat 1 in. of oil to 375. Fry egg rolls in batches for 1-2 minutes on side or until golden brown. Drain on paper towels. Serve warm with dipping sauce. Yield: 4 dozen.