Mini Chimichangas

Name: Mini Chimichangas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Cuisine: Mexican
Ingredients: 454 grams package egg roll wrappers (14 count); 1 egg white, lightly beaten; 113 grams can chopped green chilies, drained; 340 grams cups shredded Monterey Jack cheese; 14 servings Oil for deep-fat frying; 1 medium onion, chopped; 14 servings Salsa and additional sour cream; 227 grams cup sour cream; 1 envelope taco seasoning; 177 milliliters water

The recipe Mini Chimichangas could satisfy your Mexican craving in around 1 hour and 15 minutes. This recipe makes 14 servings with 360 calories, 10g of protein, and 25g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Only A mixture of cream, egg roll wrappers, salsan and additional cream, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Taco Seasoning Mix

Onion

Water

Beef

Meat

Equipment you will use

Frying Pan

Remove from the heat; cool slightly.

In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture.

Ingredients you will need

Sour Cream

Chili Pepper

Cheese

Beef

Equipment you will use

Bowl

Place an egg roll wrapper on work surface with one point facing you.

Ingredients you will need

Roll

Egg

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.)

Ingredients you will need

Egg Roll Wrappers

Egg Whites

Roll

In a large saucepan, heat 1 in. of oil to 375°. Fry chimichangas for 1-1/2 minutes on each side or until golden brown.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve warm with salsa and sour cream.

Ingredients you will need

Sour Cream

Salsa

Equipment

Ingredients

Servings:

454grams

package egg roll wrappers (14 count)1

egg white, lightly beaten 113grams

can chopped green chilies, drained 340grams

cups shredded Monterey Jack cheese 14servings

Oil for deep-fat frying 1medium

onion, chopped 14servings

Salsa and additional sour cream 227grams

cup sour cream 1envelope

taco seasoning 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The SeaGlass rosé of Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.