Chimchangas with Chipotle Cumin Dipping Sauce
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- 1 pkg
- frozen beef and cheese mini chimchangas, such as el monterey
- container sour cream, 16 oz
- 2 Tbsp
- chipotle pepper sauce, tabasco
- 1 Tbsp
- chopped fresh cilantro
- 2 tsp
- roasted ground cumin
- chopped red onion and sliced fresh jalapeno
1Preheat oven to 450. Put chimchangas on baking sheet. Bake uncovered, for 13 to 15 minutes or until golden brown. Let chimchangas stand for 5 minutes to cool slightly. Cut each diagonally in half. Arrange on serving platter. Serve with Chipotle Cumin Dipping sauce.
2For sauce:In a bowl, stir together sour cream, chipotle sauce, cilantro and cumin. Spoon sauce into a serving bowl.