Looking for the perfect game day snack? These Queso Taco Egg Rolls are a guaranteed crowd-pleaser! Packed with taco-seasoned ground meat, minced onions and diced jalapeños, the filling gets an extra burst of flavor from Desert Pepper’s Medium Chile Con Queso. Wrapped in egg roll wrappers and fried to perfection, these cheesy, spicy bites are ideal for sharing during any game day celebration.
Pair these egg rolls with a tangy and creamy dip made from Desert Pepper’s Cantina Medium Salsa mixed with sour cream. If you love the combination of salsa and queso in a recipe, you must try my Mini Peach Mango Salsa Queso Frittatas and Spicy Chicken and Rice Casserole!
Desert Pepper Trading Company
Bring bold flavors to your kitchen by finding Desert Pepper products at many popular retailers, including Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer.
Be sure to visit their website at desertpepper.com for more information on their full product line. You can also follow them on social media for recipe ideas and updates: Facebook and Instagram.
Why You Should Make These Queso Taco Egg Rolls
- Bold Tex-Mex Flavor: With the perfect balance of spice and creaminess from Desert Pepper’s Medium Chile Con Queso, these egg rolls pack a punch of bold, cheesy flavor in every bite.
- Crispy and Cheesy: The combination of seasoned taco meat and queso wrapped in a crispy egg roll shell makes these bites irresistibly crunchy on the outside and creamy on the inside.
- Great for Sharing: These egg rolls are an excellent party appetizer, game-day snack, or even a fun dinner option. They’re portable, easy to eat, and great for feeding a crowd.
- Easy to Customize: You can easily swap the ground beef for ground turkey or even black beans for a vegetarian option. Adjust the spice level by adding more or less jalapeño, or switching to a spicier salsa.
Ingredients
- Ground Beef: Easily substitute with ground turkey or ground chicken for a lighter option. For vegetarian queso taco egg rolls, use black beans instead of ground beef.
- Minced Onion: Can be replaced with shallots or onion powder if fresh onions aren’t available.
- Diced Jalapeño: Swap with green chilies or omit for a milder version. For more heat, use serrano peppers. For no heat, replace with diced bell pepper.
- Egg Roll Wrappers: Use spring roll wrappers or even wonton wrappers for smaller bites.
- Sour Cream: Substitute with Greek yogurt for a tangier, lower-fat option.
- Oil for Frying: Use any neutral oil, such as vegetable, canola, or peanut oil.
How to Make Queso Taco Egg Rolls
- Break the ground meat apart as it is browning.
- Once browned, add the minced onion and diced jalapeño, cooking for another 2-3 minutes until softened.
- Stir in the taco seasoning and water. Cook for another 3-4 minutes.
- Place the taco meat in a bowl and stir in the Desert Pepper Chile Con Queso, until it’s melted and fully incorporated.
- Allow the mixture to cool, slightly.
- Fill and fold the egg rolls.
- Heat enough oil in a deep skillet over medium-high heat, for a deep fry.
- Once the oil is hot (about 350°F / 175°C), fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
- For the dipping sauce, stir together the sour cream and salsa in a small bowl.
- Garnish the Queso Taco Egg Rolls with fresh cilantro and lime wedges.
How to Fill and Fold Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon two tablespoons of the taco meat mixture onto the center.
- Add some water to a small bowl, and using your fingers, wet the inside edges of the egg roll wrapper.
- Fold the bottom corner over the filling, tightly. Fold in the sides, and then roll tightly, sealing the top corner. Add a touch more water, if needed to seal.
- Place the rolled and sealed egg rolls on damp paper towels to keep hydrated while you finish rolling the remaining.
How to Serve and Store Queso Taco Egg Rolls
- Serve: Serve these egg rolls hot and crispy with a side of salsa sour cream. Drizzling extra queso on top adds even more flavor.
- Store Leftovers: Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the queso taco egg rolls in the oven at 350°F (175°C) for about 10 minutes to regain the crispy texture, or in the air fryer at 350°F (175°C) for 3-5 minutes. Avoid microwaving, as this can make the wrapper soggy.
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Queso Taco Egg Rolls
- Total Time: 30 minutes
- Yield: 5 to 6 servings 1x
Description
These crispy, meat and cheesy-filled, Queso Taco Egg Rolls are a guaranteed crowd-pleaser, and are a perfect game day snack.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 small onion, minced
- 1 jalapeño, diced (remove seeds for less heat)
- 1 packet taco seasoning, or two tablespoons homemade taco seasoning.
- 1/2 cup water
- 2/3 cup Desert Pepper Chile Con Queso
- 10–12 egg roll wrappers
- Oil for deep frying
- 1 tablespoon fresh cilantro, chopped (optional)
- Lime wedges, for serving
Dipping Sauce:
- 1/2 cup sour cream
- 1/2 cup Desert Pepper medium cantina salsa
Instructions
- Cook the ground beef in a large skillet over medium heat until browned, breaking it up as it cooks.
- Add the minced onion and diced jalapeño, cooking for another 2-3 minutes until softened.
- Stir in the taco seasoning and water. Cook for another 3-4 minutes.
- Place the taco meat in a bowl and stir in the jarred queso until it’s melted and fully incorporated.
- Allow the mixture to cool, slightly.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon two tablespoons of the taco meat mixture onto the center.
- Add some water to a small bowl, and using your fingers, wet the inside edges of the egg roll wrapper.
- Fold the bottom corner over the filling, tightly. Fold in the sides, and then roll tightly, sealing the top corner. Add a touch more water, if needed to seal.
- Place the filled and rolled egg rolls onto damp paper towels to keep hydrated while you finish filling and folding the remaining.
- Heat enough oil in a deep skillet over medium-high heat, for a deep fry.
- Once the oil is hot (about 350°F / 175°C), fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
- For the dipping sauce, stir together the sour cream and salsa in a small bowl.
- Garnish the Queso Taco Egg Rolls with fresh cilantro and lime wedges.
- Serve hot with the dipping sauce on the side.
- ENJOY!
Notes
- Easily substitute ground beef with ground chicken or ground turkey.
- For a vegetarian version of these Queso Taco Egg Rolls, use black beans instead of ground beef.
- Adjust the spice level to your liking.
- Easily substitute a store-bought taco seasoning packet with two tablespoons of homemade taco seasoning.
- Allow the mixture to cool slightly before filling the egg rolls.
- Be sure to wet the inside edge of the egg rolls with water before rolling. This will help secure the edges.
- Use additional water to secure any unsealed edges after the egg rolls are wrapped.
- Keep an eye on the egg rolls as they are frying. It will only take a few minutes for the egg rolls to get golden brown.
- Be sure to flip the egg rolls as they are frying. You may have to hold them down with tongs to ensure they brown on all sides.
- Drain the egg rolls on paper towels to soak up any excess oil.
- Prep Time: 5 minutes
- Stuffing Egg Rolls: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Game Day, Dinner Ideas
- Method: Moderate
- Cuisine: Mexican American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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