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Mini Chimichangas

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.

14 ServingsPrep: 1 hour Cook: 15 min.

Ingredients

1 pound ground beef
XKick-up the flavor
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

2 of 2

Mini Chimichangas (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.