Ingredients
6 Hatch Chiles, freshly roasted
1 lb Pork Sausage, sage flavored variety, ground
1 tsp Garlic Salt
1 tsp Ground Sage
1/4 cup Cream Cheese, softened
1/4 cup Grana Padano Cheese, shredded
1/4 cup Quesadilla Cheese, shredded
12 Wonton Wrappers
1 Egg
Cooking Oil, approximately 1/4″ deep in pan
1 lb Pork Sausage, sage flavored variety, ground
1 tsp Garlic Salt
1 tsp Ground Sage
1/4 cup Cream Cheese, softened
1/4 cup Grana Padano Cheese, shredded
1/4 cup Quesadilla Cheese, shredded
12 Wonton Wrappers
1 Egg
Cooking Oil, approximately 1/4″ deep in pan
Guacamole, for serving
Instructions
- Remove the skin from freshly roasted chiles. Dice the chiles into small pieces. If you are working with hot chiles remember to wear gloves. Tip: freeze the chiles (3 or 4 to a bag) after they are roasted and when you are ready to use, run the frozen chile under tap water and the skin will come off easily.
- In a skillet over medium heat, cook the ground pork. Add ground sage, garlic salt, and diced chiles. Once the pork is cooked through, set aside to cool.
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In a separate large bowl, combine softened cream cheese, shredded Grana Padano, and shredded Asadero cheese. Mix well.
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Add ground pork and chile mixture to the cheese bowl and mix to completely combine.
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Beat one egg in a small bowl.
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Lay one egg roll skin on a surface and fill it with 2-3 tbsp of the pork and cheese mixture. Fold according to instructions on egg roll package, using the beaten egg to seal the edges.
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Heat the oil to 350° F and fry 3-4 egg rolls at a time, making sure not to crowd the pan. Turn the egg rolls occasionally to evenly brown all sides and cook for approximately 4 minutes each.
- Prep Time: :15
- Cook Time: :10
- Category: Appetizer
- Method: Frying