Air-Fried Tex-Mex Macaroni and Cheese Egg Rolls
Warm up the menu with these Tex-Mex macaroni and cheese egg rolls, featuring Bob Evans® Queso Macaroni and Cheese. These are especially delicious dunked in the accompanying salsa verde and sour cream dip.
Prep Time:
30 min
Cook Time:
25 min
Servings:
6
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Ingredients
- 1 Package Bob Evans Queso Macaroni & Cheese
- 16 Ounces sweet potato cubes
- 1 Tablespoon chili powder
- 2 Tablespoons olive oil
- 1⁄2 Cup 2% small curd cottage cheese
- 10 Ounces diced tomatoes and green chiles drained
- 15 Ounces black beans rinsed and drained
- 2 Tablespoons chopped fresh cilantro
- 16 Ounces refrigerated egg roll wrappers
- 1 Cup salsa verde
- 1⁄2 Cup sour cream
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Bob Evans Queso Macaroni & CheeseInstructions
- Toss sweet potatoes with chili powder and oil.
- Preheat air fryer to 400°F. Add sweet potatoes to air fryer basket. Cook 10 to 12 minutes or until crisp, shaking basket after 6 minutes.
- Meanwhile, puree cottage cheese in a food processor until smooth. Spoon into a large bowl.
- Add macaroni and cheese, diced tomatoes, beans, and cilantro, stirring until blended.
- Gently stir in air-fryed sweet potatoes.
- Spoon about 1⁄4 cup mixture into center of each egg roll wrapper.
- Fold bottom of corner over filling, and fold sides toward center over filling. Continue to roll tightly to enclose filling.
- Moisten corner of wrapper lightly with water to seal.
- Preheat air fryer to 400°F.
- Spray air fryer basket with olive oil cooking spray.
- Place egg rolls, seam side down, 1⁄2 inch apart in air fryer basket.
- Spray egg rolls generously with cooking spray.
- Air fry, in batches, 10 minutes or until golden brown. Turn, and air fry 4 minutes longer.
- Stir together salsa verde and sour cream. Serve with egg rolls for dipping.
- Enjoy!
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