1 can whole green chilis
1 package of egg roll wrappers
1 small block of Monterey Jack cheese, cut into 2 1/2" x 1/2 thick sticks
oil for frying
1 small can enchilada sauce
1 - 2 tsp honey
heat oil to 350〫
Heat enchilada sauce and honey on the stove in a small pan until hot.
Open can of chili, drain and discard liquid. Gentle open the cut end of the green chili and stuff a stick of Jack cheese inside. Open egg roll wrappers and turn the wrappers so that one corner is facing you. Lay the stuffed green chili on the lower 1/3 of wrapper, take the corner closes to you and wrap around the chili until the wrapper is just covering the chili. Take both side corners of the egg roll wrapper and fold over the partially wrapped chili. It should look like you are making a burrito. Once three corners are in place, roll the chili in the rest of the egg roll wrapper. Seal corner with a touch of water. Carefully place in hot oil and fry for approximately 3 min or until egg roll wrapper is browned.
Remove carefully and drain on a wire rack placed over a sheet pan lined with newspaper or paper towels. Serve with a side of enchilada sauce mixed with the honey and warmed in the microwave for dipping.