Yep here I am again.....back with my eggrolls!!! I discovered this delicious Slow Cooker Chicken Chile Rellano Soup and I loved it so much! I decided I could totally turn it into tasty Eggrolls. I highly recommend you try the yummy soup too!
2lbs boneless skinless chicken breast
1 cup chicken broth
3 poblano peppers, seeded and diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp oregano
Salt and black pepper to taste
8 oz cream cheese softened
4 oz extra sharp cheddar cheese, shredded
4 oz pepper jack cheese, shredded
1 package egg roll wrappers
Combine all but the last 3 ingredients in your pressure cooker and stir up.
Set to high and set timer for 17 minutes.
When the timer is up Natural release for 10 minutes.
Remove chicken from the pot and shred it up.
Into the hot broth add the softened cream cheese and stir until it is all melted in.
Return the shredded chicken to the pot and stir well.
*If your sauce is thin, hit sauté on your pot and allow it to simmer and reduce until it thickens up, stir it often to prevent scorching.
Chill the mixture for at least an hour.
After chilling time stir in the shredded cheeses
Assemble the rolls by placing a single wrapper on a flat surface.
Add about 1/4 cup of filling. With you fingertips moisten the edges with a little water.
Fold the bottom corner up then fold in the side corners.
Firmly but gently tuck and roll it over to the top corner. The slight moisture will make it stick.
Set aside and continue with remaining filling and wrappers ...
Preheat air fryer to 400. Brush a little oil the bottom of you basket. Add as many rolls that will fit without touching and brush a little oil on the top. Air fry for 5 minutes. Flip them and fry 3-4 minutes more. Set them aside under foil and continue until all of them are cooked.
Enjoy!!
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