Ingredients:
1 (16 ounce) cans whole green chilies
1/2 lb mild cheddar cheese
1/2 lb monterey jack cheese
1 (8 ounce) packages egg roll wraps
salsa or guacamole or sour cream
deep frying oil
Directions:
Preheat oil 1″ deep on medium high heat.
Drain chilies and remove any remaining seeds, split chilies lengthwise along one side for stuffing.
Cut cheese into thin 1/2″ thick slices.
Stuff chilies with one piece of each kind of cheese.
Roll chilies up in egg roll wrappers and seal edge with a little water (make sure to wrap them tightly so that they don’t fall apart when fried.
Fry in oil approximately 1-2 minutes each side until golden brown.
Top with desired toppings and enjoy!
I had a little trouble getting the cheese to melt the 1st few times I made it and found that if you microwave the rolls right before you fry them for about 20 seconds it really helps.
Servings: 4-6
Time preparation: 15 min.
Time total: 21 min.