Description
These crispy, meat and cheesy-filled, Queso Taco Egg Rolls are a guaranteed crowd-pleaser, and are a perfect game day snack.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 small onion, minced
- 1 jalapeño, diced (remove seeds for less heat)
- 1 packet taco seasoning, or two tablespoons homemade taco seasoning.
- 1/2 cup water
- 2/3 cup Desert Pepper Chile Con Queso
- 10–12 egg roll wrappers
- Oil for deep frying
- 1 tablespoon fresh cilantro, chopped (optional)
- Lime wedges, for serving
Dipping Sauce:
- 1/2 cup sour cream
- 1/2 cup Desert Pepper medium cantina salsa
Instructions
- Cook the ground beef in a large skillet over medium heat until browned, breaking it up as it cooks.
- Add the minced onion and diced jalapeño, cooking for another 2-3 minutes until softened.
- Stir in the taco seasoning and water. Cook for another 3-4 minutes.
- Place the taco meat in a bowl and stir in the jarred queso until it’s melted and fully incorporated.
- Allow the mixture to cool, slightly.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon two tablespoons of the taco meat mixture onto the center.
- Add some water to a small bowl, and using your fingers, wet the inside edges of the egg roll wrapper.
- Fold the bottom corner over the filling, tightly. Fold in the sides, and then roll tightly, sealing the top corner. Add a touch more water, if needed to seal.
- Place the filled and rolled egg rolls onto damp paper towels to keep hydrated while you finish filling and folding the remaining.
- Heat enough oil in a deep skillet over medium-high heat, for a deep fry.
- Once the oil is hot (about 350°F / 175°C), fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
- For the dipping sauce, stir together the sour cream and salsa in a small bowl.
- Garnish the Queso Taco Egg Rolls with fresh cilantro and lime wedges.
- Serve hot with the dipping sauce on the side.
- ENJOY!
Notes
- Easily substitute ground beef with ground chicken or ground turkey.
- For a vegetarian version of these Queso Taco Egg Rolls, use black beans instead of ground beef.
- Adjust the spice level to your liking.
- Easily substitute a store-bought taco seasoning packet with two tablespoons of homemade taco seasoning.
- Allow the mixture to cool slightly before filling the egg rolls.
- Be sure to wet the inside edge of the egg rolls with water before rolling. This will help secure the edges.
- Use additional water to secure any unsealed edges after the egg rolls are wrapped.
- Keep an eye on the egg rolls as they are frying. It will only take a few minutes for the egg rolls to get golden brown.
- Be sure to flip the egg rolls as they are frying. You may have to hold them down with tongs to ensure they brown on all sides.
- Drain the egg rolls on paper towels to soak up any excess oil.
- Prep Time: 5 minutes
- Stuffing Egg Rolls: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Game Day, Dinner Ideas
- Method: Moderate
- Cuisine: Mexican American