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Texas Eggrolls with Ancho- Chili Sauce

Texas Eggrolls with Ancho- Chili Sauce

4 servings | 30 minutes

Green Mountain Gringo Mild Salsa jar
  • Give it SoME Flavor
  • with Green Mountain Gringo Mild Salsa

  • INGREDIENTS

    • 1 jar Green Mountain Gringo® Salsa, drained
    • 1 Onion, chopped
    • 2 Garlic cloves, chopped
    • 1 tbsp. Mexican oregano
    • 1 tsp. Cumin
    • 6 tbsp. Ancho chili powder
    • 1 cup Tomatoes, chopped
    • 1/4 cup Chicken Stock
    • To taste Honey and salt
    • 4 cups Chicken meat, cooked, diced
    • 8 oz. Goat cheese
    • 1 lg. packet Eggroll wrappers

  • INSTRUCTIONS

    • Sauté the onion and garlic in a little oil add the oregano, cumin and chili powder and cook for another minute.
    • Stir in the tomatoes and stock and season to taste.
    • Simmer for 10 minutes, puree and set aside.
    • Mix the chicken and drained salsa with the goat cheese and roll a 1/4 cup in each large eggroll wrapper.
    • Seal the edges with water, set seam side down on a baking sheet and refrigerate for an hour.
    • Heat a pot of oil to 375 degrees and fry the Eggrolls until browned.
    • Set on a lined tray to drain and serve hot with the dipping sauce.
  • Green Mountain Gringo Medium Salsa 3 pack

    Medium Salsa

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    3 Pack
    $13.50
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  • Green Mountain Gringo Hot Cantina Salsa 3 pack

    Hot Salsa

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  • Green Mountain Gringo Mild Salsa 3 pack

    Mild Salsa

    Mild

    Salsa

    3 Pack
    $13.50
    $13.50