1 lb. Lean Ground Beef 1 lb Bulk Sausage 2 Medium Onions chopped 1 Clove garlic, crushed 1 ½ tsp. Salt ½ tsp. Oregano 1 tsp. Ground Cumin 4 cups - Cheddar Cheese Shredded 24 - fresh green chilies, roasted and peeled ( or use canned) 1/4 C - Ranch dressing 24 Egg roll wrappers
Brown beef and sausage slowly over low heat; drain off excess grease. Add Onions, garlic and seasonings; stir and cook until onions are golden. Remove from heat and add cheese and ranch dressing. Blend well. Remove seeds from chilies, spread open and pat dry with paper towels. Fill each chili with 2 Tablespoons of meat mixture. Roll up chilies like a jellyroll. Place each filled chili diagonally on individual egg roll wrapper. Wrap each chili and tuck the point under it. Bring left to right corners towards the center and roll, sealing edges with a few drops of water. Deep fry at 325 degrees until golden brown. Drain on paper towels. Serve immediately.