Texas Eggrolls with Ancho- Chili Sauce

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