Mini Chimichangas
TOTAL TIME: Prep: 1 hour Cook: 15 min.
YIELD: 7 servings.
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.—Kathy Rogers, Hudson, Ohio
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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1 envelope taco seasoning
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3/4 cup water
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3 cups shredded Monterey Jack cheese
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1 cup sour cream
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1 can (4 ounces) chopped green chiles, drained
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1 package (1 pound) egg roll wrappers (14 count)
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1 large egg white, lightly beaten
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Oil for deep-fat frying
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Salsa and additional sour cream
Directions
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1.
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.
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2.
In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
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3.
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.)
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4.
In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.
Nutrition Facts
1 chimichanga: 285 calories, 14g fat (8g saturated fat), 52mg cholesterol, 608mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 16g protein.
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