• 6 Guerrero Flour Tortillas
  • 6 slices manchego cheese
  • 2 poblano chilies (diced)
  • 6 green onions (thinly sliced)
  • 2 eggs
  • 1 cup bread crumbs
  • 1 cup Mazola Corn Oil


  1. Top each tortilla with a slice of cheese and an equal amount of chilies and onions. Roll up and secure with a toothpick.
  2. Beat eggs with a fork in a shallow dish. Place bread crumbs in a separate shallow dish. Dip each roll in the eggs, then in the bread crumbs.
  3. Heat oil in a large skillet. Fry rolls in oil until golden. Drain on absorbant paper.
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