Mini Chimichangas

The recipe Mini Chimichangas could satisfy your Mexican craving in roughly 1 hour and 15 minutes. For 86 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 403 calories, 10g of protein, and 31g of fat. This recipe serves 14. A mixture of egg roll wrappers, onion, green chilies, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 6 foodies and cooks. It is brought to you by Taste of Home. With a spoonacular score of 28%, this dish is not so great. Similar recipes include Mini Beef Chimichangas, Mini Chicken Chimichangas, and Mini Chicken Chimichangas.

Servings: 14

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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 chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one 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 large saucepan, heat 1 in. of oil to 375°. Fry chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream. Yield: 14 servings. Originally published as Mini Chimichangas in Country Woman ChristmasAnnual 2004, p33 Nutritional Facts 1 each calculated without additional salsa and sour cream equals 285 calories, 14 g fat (8 g saturated fat), 52 mg cholesterol, 608 mg sodium, 23 g carbohydrate, 1 g fiber, 16 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. Remove from the heat; cool slightly.

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

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

5. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.

6. 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.)

7. 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.

8. Drain on paper towels.

9. Serve warm with salsa and sour cream.

Nutrition Information:

covered percent of daily need