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Mini Chimichangas Recipe

Mini Chimichangas Recipe photo by Taste of Home

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Wish your guests ""Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.

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Mini Chimichangas Recipe

Prep: 1 hour Cook: 15 min.

Yield: 14 Servings

60 15 75

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups (12 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1 package (1 pound) egg roll wrappers (14 count)
1 egg white, lightly beaten
Oil for deep-fat frying
Salsa and additional sour cream

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
In a large saucepan, heat 1 in. of oil to 375°. Fry chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream. Yield: 14 servings.

Nutritional Facts 1 each calculated without additional salsa and sour cream equals 285 calories, 14 g fat (8 g saturated fat), 52 mg cholesterol, 608 mg sodium, 23 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Mini Chimichangas in Country Woman Christmas Annual 2004, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Mini Chimichangas

Mini Chimichangas

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Reviewed on Feb. 03, 2012 by tnhoneypot21

These were so good and simple to make. We have a cookout once a week so I made them for a trial run. We served them with added sour cream and salsa. Also served mexican rice with them. Made a perfect meal. I am thinking of making mini versions for the superbowl. Could add other things if you'd like. Would be good with black olives and jalapenos if you wanted spicy. Thanks for the great recipe.

Reviewed on Jul. 21, 2011 by sassiesteph19

Love this recipe. I made it for a pot luck and it was a hit! We'll be having these for dinner next week!

Reviewed on Nov. 19, 2009 by lab7137

I made these delicious chimichangas the other night. My son liked them also and he is hard to please. Next time I might try to use a hotter taco seasoning because they weren't very spicy, but this is definitely a recipe I will make again!

Reviewed on Oct. 27, 2009 by annalisa_harmon

This looks like something I would make!