Mini Beef Chimichangas

Name: Mini Beef Chimichangas
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 20 mini chimichangas.
Ingredients: 2 cups shredded pepper Jack cheese; 1 can (15 ounces) black beans, rinsed and drained; 1 cup sour cream; 1 cup shredded Colby-Monterey Jack cheese; 1 can (4 ounces) chopped green chilies; 2 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon crushed red pepper flakes; 2 cups shredded cooked roast beef; 1 package (16 ounces) egg roll wrappers; Oil for deep-fat frying; Guacamole, optional

I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! —Danielle Luaders, Clever, Missouri

Ingredients

2 cups shredded pepper Jack cheese
1 can (15 ounces) black beans, rinsed and drained
1 cup sour cream
1 cup shredded Colby-Monterey Jack cheese
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 cups shredded cooked roast beef
1 package (16 ounces) egg roll wrappers
Oil for deep-fat frying
Guacamole, optional

Directions

In a large bowl, combine the first nine ingredients. Stir in cooked beef.
Place 1/4 cup filling in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with guacamole if desired.

Nutrition Facts

1 chimichanga: 284 calories, 18g fat (6g saturated fat), 35mg cholesterol, 423mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 13g protein.

Originally published as Mini Chimis in Taste of Home Christmas Annual 2012

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dfawley

Dec 1, 2013

These are SO good. I had to change it a little because I didn't have pepper jack cheese. I substituted monteray jack cheese for the cheese and jalapenos for the chiles to try and keep the spice. Excellent flavor. I have even frozen them un-cooked and cooked later and that works well.