I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! —Danielle Luaders, Clever, Missouri
Mini Beef Chimichangas
Ingredients
- 2 cups shredded pepper jack cheese
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup sour cream
- 1 cup shredded Colby-Monterey Jack cheese
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 2 cups shredded cooked roast beef
- 1 package (16 ounces) egg roll wrappers
- Oil for deep-fat frying
- Guacamole, optional
Directions
- In a large bowl, combine first 9 ingredients. Stir in cooked beef.
- Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
- In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.
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