Description
Delicious egg rolls filled with a savory chicken and queso mixture, perfect for snacking or as an appetizer.
Ingredients
Scale
- 1 1/2 cups cooked chicken (diced, we used grilled chicken thighs)
- 1 medium onion (diced)
- 1 bell pepper (diced)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small jalapeno (diced)
- 1/2 cup salsa verde
- 4 ounces salsa verde
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 4 ounces white Velveeta
- 8 egg roll wrappers
- 3 cups vegetable oil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken and heat through. Remove from heat and set aside.
- In a small pan over medium heat, melt the butter.
- Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
- Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
- Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated.
- Let the mixture cool slightly before filling the wrappers.
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water.
- Repeat with remaining wrappers.
- Heat oil in a deep skillet or Dutch oven to 350°F.
- Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
- Remove to a paper towel-lined plate to drain.
- Serve warm with extra salsa verde, sour cream, or your favorite dipping sauce.
Notes
- Make sure the cheese is well melted to achieve a smooth filling.
- Adjust the spice level by varying the amount of jalapeño.
- These egg rolls are best served fresh and crispy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg