Chimichangas
By
jennifer Morgan
@jmorgan7777
1
Kids and Husbands Love these crispy wraps. Serve them with guacomole, pico, sour cream or salsa.
Rating:
★★★★★ 1 vote5
Serves:
yield 14 servings
Prep:
30 Min
Cook:
5 Min
Ingredients
-
1 lbground beef
-
1 mediumonion
-
1 pkgtaco seasoning mix
-
3/4 cwater
-
3 cshredded monterey jack cheese
-
1 csour cream
-
4 ozchopped green chilies, drained
-
1 pkgegg roll wrappers (14 count)
-
1egg white (slightly beaten)
-
·oil for deep frying
-
·salsa and additional sour cream
How to Make Chimichangas
- 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,stiring occasionally. Remove form heat; cool slightly.
- In a large bowl, combine the cheese,sour cream and chillies.Stir in beef mixture.Place an egg roll wrapper on work surface wih one point facing you. Place 1/3 cup filing in th center.Fold bottom third of wrapper over filling;fold in sides
- Brush top point with remaining egg white; rollup to seal. Repeat with remaining wrappers and filling (Keep remaining wrappers covered with wax papers to avoid dying out.)
- In a large saucepan, heat oil 1 inches to 375. Fry chimichangas for 1 1/2 minutes on each side or until golded brown. Serve warm with our cream and salsa
