Description
Crispy Mini Beef Chimichangas filled with shredded roast beef, black beans, creamy sour cream, and melted cheese. Perfect bite-size appetizers for parties and gatherings.
Ingredients
Scale
- 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 frying
- Guacamole for serving (optional)
Instructions
- In a large bowl combine pepper jack cheese, black beans, sour cream, Colby-Monterey Jack cheese, green chiles, cumin, salt, garlic powder, and red pepper flakes.
- Stir in shredded cooked roast beef until evenly mixed.
- Place 1/4 cup filling in the center of an egg roll wrapper.
- Fold bottom corner over the filling, fold sides toward the center, moisten the remaining corner with water, and roll tightly to seal.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep fryer or electric skillet to 375°F.
- Fry chimichangas in batches for 1–2 minutes per side until golden brown.
- Drain on paper towels and serve warm with guacamole if desired.
Notes
- Do not overfill wrappers to prevent breaking during frying.
- Keep unused wrappers covered with a damp towel to avoid drying.
- Serve immediately for the best crispy texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 284
- Sugar: 1g
- Sodium: 423mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 35mg