The first time I made these, I was looking for a way to jazz up some leftover roast meat. Now we make them for parties all the time. The crisp, golden chimis are excellent served with guacamole or all on their own.
—DANIELLE LUADERS CLEVER, MO
PREP: 30 MIN. • COOK: 5 MIN./BATCH • MAKES: 20 MINI CHIMICHANGAS
2 cups shredded pepper Jack cheese
1 can (15 ounces) black beans, rinsed and drained
1 cup (8 ounces) sour cream
1 cup shredded Colby-Monterey Jack cheese
1 can (4 ounces) chopped green chilies
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
1. In a large bowl, combine the first nine ingredients. Stir in cooked beef.
2. Place 1 /4 cup filling in the center of one 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.
3. In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with guacamole if desired.
PER SERVING 1 chimichanga: 284 cal., 18g fat ( 6g sat. fat ) , 35mg chol., 423mg sodium, 18g carb. ( 1g sugars, 1g fiber ) , 13g pro.