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 Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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