Philly Egg Rolls with Jalapeno Queso


  1. 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.
  2. In a saucepan over medium heat melt butter and add onion. Cook for 1-2 minutes.
  3. Pour in heavy cream and lower heat to low medium. Whisk in one piece of easy melt cheese at a time to desired thickness.
  4. Fold in green onion, salt, black pepper, and jalapeno.
  5. Cut eggrolls on bias and place queso in a ramekin in center of tray for dipping. Serve a smile.


  • 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