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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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! Ingredients:
2 cups (8 ounces) shredded pepper jack cheese |
1 can (15 ounces) black beans, rinsed and drained |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) 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:
1. In a large bowl, combine the first nine ingredients. Stir in cooked beef.
2. 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.
3. 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. Yield: 20 mini chimichangas.
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