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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mini Chimichangas Recipe

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This recipe for Mini Chimichangas is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1 medium onion, chopped
1 envelope taco seasoning
¾ c water
3 c shredded Monterey cheese
1 c sour cream
1 can (4oz) chopped green chilies, drained
1pkg (1lb) egg roll wrappers (14 count)
1 egg white
Oil for deep frying
Salsa and additional sour cream
Directions:
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 cheese sour cream and chilies. Stir in beef mixture.
Place an egg roll wrapper on a clean work surface with point facing you.
Place 1/3c filling in center. Fold bottom third or wrapper over filling; fold in sides.
Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. Keep remaining wrappers covered with wax paper to avoid drying out.
In a large saucepan, heat 1” of oil to 375. Fry the chimi’s for 1-1 ½ minutes on each side or until golden brown. Drain on paper towels.

 

 

 

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