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Mexican Eggrolls




Source of Recipe


(hellochang)


Recipe Introduction


YUM!


List of Ingredients




2 cups (about 2 boneless, skinless breasts) finely shredded cooked chicken

2 cups (8 ounces) shredded Monterey Jack cheese

1 3/4 cups (16-ounce jar) ORTEGA Garden Style Salsa, medium or mild, divided

1/4 cup ORTEGA Diced Green Chiles

10 to 12 egg roll wrappers

Vegetable oil

Sour cream (optional)


Recipe



COMBINE chicken, cheese, 1 cup salsa and chiles in large bowl. Scoop 1/3 cup filling down center of each egg roll wrapper. Fold one corner over filling; fold in 2 side corners. Moisten edges of remaining corner with water; roll up egg roll from bottom. Press to seal edges. Repeat with remaining filling and wrappers.

ADD oil to 1-inch depth in medium skillet; heat over high heat for 1 minute. Place egg rolls in oil; fry, turning frequently with tongs for 1 to 2 minutes, until golden brown. Remove from skillet; place on paper towels. Serve with remaining 3/4 cup salsa and sour cream.

Makes 10-12 Eggrolls