| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexican, Appetizers, Snacks |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chorizo, mild |
| 1/2 |
md |
Onion |
| 1 |
c |
Refried beans |
| 1 |
c |
Monterey Jack cheese (shredded) |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Cayenne pepper |
| 24 |
|
Won-ton wrappers |
|
|
Oil for deep frying |
|
|
Sour cream for topping |
INSTRUCTIONS
Finely chop onion and fry with chorizo in medium skillet until chorizo is
crumbly. Drain well. Add beans, cheese, cumin and cayenne pepper (use more
pepper if you like it hotter). Stir until cheese melts. Cool to room
temperature. Place 1 tsp. filling close to one corner of won-ton wrapper.
Fold corner over filling to cover. Fold over left and right corners, then
brush sides and top of triangle with water. Roll, sealing corner. Cover
with a damp paper towel while rest of won-tons are filled. In deep pan,
heat 1" of vegetable oil to 360 degrees and fry rolls until golden brown,
2-3 minutes. Remove and drain on paper towels. Keep warm in oven until all
are done. Serve warm with salsa and sour cream. Makes 24 egg rolls.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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