Mini Chimichangas

[Roxy]

Mini Chimichangas:

 

1 lb. Ground Beef

1 Medium Onion, Chopped

1 Envelope Taco Seasoning

3/4 Cup Water

3 Cups Shredded Cheddar Cheese Or Monterey Jack Cheese

1 Cup Sour Cream

1-(4-oz.) Can Chopped Green Chiles, Drained

1-(1-lb.) Pkg. Egg Roll Wrappers-(14 Count)

1 Egg White, Lightly Beaten

Oil For Deep-Fat Frying

Salsa and Additional Sour Cream

 

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 for 5 minutes.

 

In a large bowl, combine the Shredded Cheese, Sour Cream and Chiles. 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 or 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 Deep-Fat Fryer, heat oil. Fry Chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with Salsa and Sour Cream.

 

***Haven't made this...I like spicy food so I would probably add some sliced jalapenos to this.