Ingredients
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1/4 cup red onion, diced
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1 large jalapeno, seeded and diced
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2 -3 green onions, diced
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1/4 cup red bell pepper, diced
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1/2 medium fresh pineapple, peeled,cored and diced or
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1 (20 ounce) can pineapple chunks, draned and diced
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1/4 lb cheddar cheese, shredded
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1/4 lb monterey jack cheese, shredded
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3 -4 long green chilies, roasted,peeled,seeded and diced
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon cumin
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1 -2 clove garlic, minced
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24 egg roll wraps, each 2 x 2 inches
Instructions
- In a medium size bowl, combine all the ingredients for the salsa.
- Stir in blend, cover and refrigerate several hours.
- In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently.
- Place the egg roll skins on a clean surface or cutting board.
- Lightly wet the edges with a small amount of water, and place a heaping teaspoon of the cheese filling in the center of each skin.
- Fold into a triangle, dampen the edges, and press them together.
- Dust with flour and deep fry in 3 inches of hot oil until golden brown.