Instructions
- Prepare the Chili: In a large pot, brown the Mexican chorizo over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add the Yellow onion and Garlic and cook until softened, about 5 minutes.
- Stir in the Fire-roasted diced tomatoes, Black beans, Pinto beans, Chili powder, Smoked paprika, Cayenne pepper, Salt, and Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Prepare the Macaroni and Cheese: Cook the Cavatappi pasta according to package directions. Drain and set aside.
- In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
- Gradually whisk in the Whole milk until smooth. Bring to a simmer, stirring constantly, until thickened. Reduce heat to low.
- Remove from heat and stir in the Sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Season with Salt and Pepper.
- Combine the Chili and Macaroni and Cheese: Add the cooked macaroni and cheese to the chili and stir to combine.
- Prepare the Chipotle Crema: In a small bowl, combine the Sour cream, minced Chipotle pepper, Adobo sauce, and Lime juice. Stir well.
- Assemble the Egg Rolls: Place about 1/4 cup of the chili mac mixture onto each Egg roll wrapper. Brush the edges of the wrapper with the beaten Egg.
- Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat about 1 inch of Vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels. Serve with Chipotle Crema.
