CHEESY CHILE EGGROLLS
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
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
CHILE-CHEESE ROLLS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter with 1/2 grated garlic clove and a pinch of pepper. Slice one 11-ounce tube refrigerated French bread dough into 12 pieces; arrange cut-sides down on a baking sheet. Brush with the garlic butter and top each with a pickled jalapeno slice and a 3/4-inch cube of Monterey Jack cheese. Bake at 375 degrees F until golden brown, 20 minutes.
CHEESY CHILE AND EGG BAKE
Brunch for a bunch? Whip up an easy cheesy egg bake you can prep the night before.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
- In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
- Bake 35 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with crushed chips and remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 180 mg, Fat 2, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g, TransFat 0 g
CHILI-CHEESE EGG ROLLS
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
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.
CHEESY CHILE EGGROLLS
Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!
Provided by Culinary Envy
Categories Egg Rolls
Time 23m
Yield 8
Number Of Ingredients 4
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
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHEESE-STUFFED CHILE RELLENOS EGG ROLLS
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
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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