Philly Egg Rolls with Jalapeno Queso
Philly Egg Rolls with Jalapeno Queso
Directions
- Heat oil in fryer to 350°. Cook eggrolls for 1-2 minutes until golden brown. Remove from oil onto a towel to drain excess oil.
- In a saucepan over medium heat melt butter and add onion. Cook for 1-2 minutes.
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Pour in heavy cream and lower heat to low medium. Whisk in one piece of easy melt cheese at a time to desired thickness.
- Fold in green onion, salt, black pepper, and jalapeno.
- Cut eggrolls on bias and place queso in a ramekin in center of tray for dipping. Serve a smile.
Ingredients
- 8 ea Entice® Philly eggrolls
- Brilliance® oil, for frying
- 1/4 lb Contigo® easy melt white American cheese, medium dice
- 1 cup Nature's Best Dairy® Cream, Heavy
- 1/2 ea Peak Fresh Produce® Onion(s), Red, small dice
- 1 tbsp Nature's Best Dairy® Butter, Unsalted
- 3 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted, peeled, seeded, and diced
- 2 tbsp Peak Fresh Produce® Onion(s), Green, finely chopped
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
