1 pkg. egg roll wraps
3 cans whole green chilies
1 lb. Monterey Jack cheese, sliced thin
1 can diced green chilies
2 c. water
2 tbsp. cornstarch
1 c. grated Cheddar cheese

Place a chili and slice of Jack cheese diagonally on egg roll wrap. Fold corners in and roll; seal with flour and water paste. Repeat using all chilies. Place rolls in hot oil and fry until golden brown on both sides. Drain on paper towel.

Mix and heat 1 can diced chilies including juice with 2 cups water and cornstarch until thickened. Pour over rolls in baking dish and top with grated cheese. Heat in 350 degree oven until cheese is melted. Use hot or mild chilies, or combination.