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Chorizo-Queso Egg Rolls Recipe

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Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing take-off on my favorite Mexican entree.

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Chorizo-Queso Egg Rolls Recipe

Prep: 45 min. + chilling Cook: 5 min./batch

Yield: 16 Servings

45 30 75

Ingredients

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

Directions

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

Originally published as Chorizo-Queso Egg Rolls in Country Woman November/December 2006, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Chorizo-Queso Egg Rolls (1)

Chorizo-Queso Egg Rolls

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Reviewed on Nov. 14, 2008 by Jgranby

I tried these for a get together that I had with some friends. They loved helping roll the wontons and they were so good! The dip was even really good!