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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Wish your guests Feliz Navidad with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them. Ingredients:
1 pound ground turkey or beef |
1 medium onion, chopped |
1 envelope taco seasoning |
3/4 cup water |
3 cups (12 ounces) shredded monterey jack cheese |
1 cup (8 ounces) sour cream |
1 can (4 ounces) chopped green chilies, drained |
1 package (1 pound) egg roll wrappers (14 count) |
1 egg white, lightly beaten |
oil for deep-fat frying |
salsa and additional sour cream |
Directions:
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. Remove from the heat; cool slightly.
2. 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.
3. 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.)
4. 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.
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