Southwestern Egg Rolls


  1. Heat fryer oil to 375°F.
  2. In a medium bowl, combine the chicken, black beans, scallion, bell pepper, jalapeno, 1 cup white queso sauce, and ground cumin.
  3. Place 4 ounces of chicken mixture in the first third of each wrapper. Wet all sides of the wrapper lightly with your finger. Wrap into an egg roll, securing the sides in as you roll so the roll is fully closed. Fry egg rolls at 375 for about 5 minutes, until golden brown. Transfer to a wire rack.
  4. Warm 1 cup white queso sauce in a small pot.
  5. Serve fried egg rolls with the hot white queso sauce.


  • oil, neutral, for fryer
  • 1 cup chicken, cooked, shredded
  • 1 can beans, black, canned, drained
  • 1/2 bunch Scallions, fresh, sliced
  • 1 ea. pepper(s), red bell, chopped
  • 1 ea. jalapeño(s), fresh, deseeded, chopped
  • 2 cups Chef-mate® Que Bueno White Queso, divided
  • 1 tsp cumin, ground
  • 10 ea. egg roll wrapper