Name: Hot Cheeto Elote Eggrolls (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 2 Corn-frozen or canned, drained; 1/2 cup Mayonnaise; 1/4 cup Sour Cream; 1/4 cup Cotija Cheese-crumbled; 1 tbsp Lime Juice-freshly squeezed; 1/2 tsp Chili Powder; 1/4 tsp Garlic Powder; 1 cup Hot Cheetos-crushed; 8 Eggroll Wrappers; 1 Egg-beaten, for sealing; 2 cups Vegetable Oil-for frying

Recipe tier

Crispy eggrolls filled with a creamy, cheesy elote-inspired mixture and crushed Hot Cheetos. A fun and flavorful fusion snack!

Total 1h

Serves 8

Steps 7

Ingredients 13

Elote Filling
2 225 g Corn-frozen or canned, drained
cup 120 g Mayonnaise
cup 60 g Sour Cream
cup 60 g Cotija Cheese-crumbled
1 tbsp 15 mL Lime Juice-freshly squeezed
tsp 2.5 mL Chili Powder
tsp 1.25 mL Garlic Powder
Salt To taste
Pepper To taste
Hot Cheeto Coating
1 cup 75 g Hot Cheetos-crushed
Eggroll Assembly
8 N/A Eggroll Wrappers
1 30 mL Egg-beaten, for sealing
2 cups 475 mL Vegetable Oil-for frying

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Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Elote Filling: In a medium bowl, combine all Elote Filling ingredients. Mix well and set aside.
Assemble the Eggrolls: Lay an eggroll wrapper on a clean surface. Place about 2 tablespoons of the elote filling in the center of the wrapper.
Brush the edges of the wrapper with the beaten egg. Fold the sides of the wrapper over the filling, then roll tightly to form an eggroll. Repeat with remaining wrappers and filling.
Coat with Hot Cheetos: Spread the crushed Hot Cheetos on a plate. Gently roll each eggroll in the crushed Cheetos, ensuring it's well coated.
Fry the Eggrolls: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the eggrolls in batches, being careful not to overcrowd the pot.
Fry for 2-3 minutes per batch, or until golden brown and crispy. Remove the eggrolls and place them on a paper towel-lined plate to drain excess oil.
Serve immediately and enjoy!