Mexican Egg Rolls -- Quad-Cities Online Recipe Book
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Mexican Egg Rolls

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Ingredients

1/2 pound ground beef
1/4 cup chopped onion
1 clove garlic, pressed
2 tablespoons jalapeno pepper, chopped
8 ounces refried beans
1/4 cup shredded Cheddar cheese
1 tablespoon ketchup
1-1/2 teaspoons chili powder
1/4 teaspoon ground cumin
4 dozen wonton skins

Instructions

Brown ground beef, onion, garlic and jalapeno peppers. Drain. Stir in beans, cheese, ketchup, chili powder and cumin. Place 1 tablespoon meat mixture in center of each wonton. Moisten edges with water and fold like an envelope and seal. Fry a few at a time in a wok with oil at 375 degrees for 3 to 5 minutes until golden brown

Sheila Schultz
Hillsdale



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  Today is Wednesday, Aug. 20, the 232nd day of 2014. There are 133 days left in the year.
1864 -- 150 years ago: Quite a number of Negroes have lately been brought here by abolition offers returning from the army in violation of the laws of the state.
1889 -- 125 years ago: Miss Tillie Denkmann, of Rock Island, was making plans to accompany a Davenport family on a tour of Europe.
1914 -- 100 years ago: The German advance into Belgium was going apparently without serious check. The American ambassador at Berlin published a denial of the charge that Americans had been ill-treated in Germany.
1939 -- 75 years ago: Seventy-two members of Rock Island High School's 1939 graduating class are preparing to enter college — 34 of them at Augustana.
1964 -- 50 years ago: One of the oldest buildings in Milan, which for a number of years has housed the Milan Hotel, will be razed to make way for a modern, two-story office structure.
1989 -- 25 years ago: Some are blaming it on the sudden influx of insects and the extreme humidity. Still others say the invasion was inspired by a recent movie. But whatever the reason, the Quad-Cities is swarming with bats.




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