Tex-Mex flavors in an Oriental package.
Recipe: Mexican Egg Rolls
1 pound ground round
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
24 egg roll skins
1 tablespoon vegetable oil
1 medium green bell pepper, diced
1 to 2 fresh jalapenos, seeded and chopped*
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 pound sharp cheddar cheese, shredded
2 large egg whites, beaten
1/2 cup water
Makes 24 appetizers.
*Because hot peppers contain oils thatcan burn your eyes, lips and skin, protect yourself when workingworking with peppers by covering one or both hands with plasticgloves or bags. Be sure to wash your hands thoroughly beforetouching your eyes or face.
Tip: Can be served with salsa or a mixtureof salsa and sour cream as a dipping sauce.
Recipe and photograph provided courtesyof Texas Beef Council and Beef It’s Whats For Dinner.
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