Mini Beef Chimichangas

Name: Mini Beef Chimichangas
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 20 mini chimichangas.
Cuisine: Mexican Appetizers, Mexican Recipes
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 chiles; 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 chiles
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 first 9 ingredients. Stir in cooked beef.
Place 1/4 cup filling in center of 1 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 until golden brown, 1-2 minutes on each side. 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.

Reviews

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Average Rating:

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.