1. Preheat oil 1" deep on medium high heat. 2. Drain chilies and remove any remaining seeds, split chilies lengthwise along one side for stuffing. 3. Cut cheese into thin 1/2" thick slices. 4. Stuff chilies with one piece of each kind of cheese. 5. Roll chilies up in egg roll wrappers and seal edge with a little water (make sure to wrap them tightly so that they don't fall apart when fried. 6. Fry in oil approximately 1-2 minutes each side until golden brown. 7. Top with desired toppings and enjoy! 8. I had a little trouble getting the cheese to melt the 1st few times I made it and found that if you microwave the rolls right before you fry them for about 20 seconds it really helps. ---------------------------------------------------------------------------
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