Fresh cilantro, lemon zest and sour cream make a delicious dipping sauce for these party-perfect Mexican-style eggrolls.
What You Need
Original recipe yields 24 servings
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. chopped cilantro
1/2 tsp. lime zest
1 tsp. oil
1/4 lb. Mexican chorizo, chopped
1/2 cup chopped onion s
1/2 cup chopped red pepper s
1 clove garlic, minced
1 tsp. hot pepper sauce
1/2 tsp. dried oregano leaves
1/2 cup rinsed canned black beans
1 cup KRAFT Shredded Cheddar Cheese
24 won ton wrappers (1/2 of 12-oz. pkg.)
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Let's Make It
Heat oven to 425°F.
Mix sour cream, cilantro and zest. Refrigerate until ready to use. Heat oil in medium skillet on medium-high heat. Add next 6 ingredients; mix well. Cook 3 to 4 min. or until meat is done, stirring frequently. Stir in beans; cool 5 min. Add cheese; stir.
Spoon about 1 Tbsp. meat mixture down center of each won ton wrapper; roll up tightly. Place, seam-sides down, in 15x10x1-inch pan sprayed with cooking spray.
Bake 10 min., turning after 5 min. Serve warm with dipping sauce.
Substitute your favorite KRAFT Shredded Cheese for the Cheddar.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.