Recipe by ChefsFriend
"This amazingly tasty recipe was given to me by my aunt about 10 years ago. My family has continued to make it often, and it always is a smashing success! It's adaptable for both for meat-eaters and vegetarians, and is great out of the oven and reheats well. It's a terrific dish for football parties and whenever you're attacked by the munchies. A vegetarian version of ground beef can also be used for the filling. "
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red bell pepper, chopped
1 (1 ounce) package
1 (8 ounce) jar
4 (16 ounce) packages
egg roll wrappers
1 (1 pound) loaf
processed cheese food (i.e. Velveeta®), cut into 1/4 inch thick slices
egg whites, lightly beaten
This is a great recipe as a starter recipe but it is recipe for empanadas and she is using egg roll wrappers which depending where you live may be easier to find. Sub out the velveeta for real cheddar cheese and it is very good. Get rid of cooking ground beef with oil and only use 1/2 pkge of taco mix or make your own.
This was an awesome recipe. My husband loved them. There was extra so the next day I warmed them up with just a pan, no oil and they got crispy again.
Only 4 stars simple because I used skirt steak strips, Mexican cheese & chopped roasted poblano peppers. I also just wet my fingers with water and these were Fast n Easy! I heated up a bit of lard, these were done in no time at all. Love these!
* Percent Daily Values are based on a 2,000 calorie diet.
Bekki's Mexican Egg Rolls
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 376
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