MINI CHIMICHANGAS

Mini Chimichangas image

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

Provided by Taste of Home

Time 1h15m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chiles, drained
1 package (1 pound) egg roll wrappers (14 count)
1 large egg white, lightly beaten
Oil for deep-fat frying
Salsa and additional sour cream

Steps:

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., 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. , 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 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 : Calories 285 calories, Fat 14g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.