Cheese Chile Rolls
Crispy, golden, and irresistibly cheesy, these Cheese Chile Rolls are the perfect appetizer or snack that combines bold flavors with a satisfying crunch. Featuring roasted green chiles mixed with a luscious blend of melted cheddar, mozzarella, and creamy cream cheese, each roll delivers a delightful kick of spice balanced by the richness of garlic powder and paprika. Encased in lightly fried egg roll wrappers that turn irresistibly crispy, these rolls are prepped in just 15 minutes and ready to serve in half an hour. Ideal for dipping in salsa, sour cream, or guacamole, they make a crowd-pleasing addition to game day spreads or casual family nights. Easy to make and loaded with flavor, these spicy cheese rolls are bound to become your new favorite finger food!
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Recipe Information
Ingredients
- 4 units Green chiles (roasted, peeled, and chopped)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 4 tablespoons Cream cheese (softened)
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 12 units Egg roll wrappers
- 2 cups Vegetable oil (for frying)
- 1 unit Egg (for egg wash, beaten)
- 1 tablespoon Water
Instructions
In a medium mixing bowl, combine the roasted and chopped green chiles, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, garlic powder, and paprika. Mix until well combined and creamy.
Lay an egg roll wrapper flat on a clean working surface with one corner facing you (like a diamond shape). Spoon about 2 tablespoons of the cheese and chile mixture into the center of the wrapper.
In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the edges of the wrapper with the egg wash.
Fold the bottom corner of the wrapper tightly over the filling, then fold in the left and right corners to enclose the filling. Roll the wrapper up towards the top corner, sealing it tightly. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C).
Carefully fry the cheese chile rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Do not overcrowd the pan.
Use a slotted spoon to remove the rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauces, such as sour cream, salsa, or guacamole.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
