Ingredients
1 pound ground beef1 medium onion, chopped1 envelope taco seasoning3/4 cup water3 cups shredded Monterey Jack cheese1 cup sour cream1 can (4 ounces) chopped green chiles, drained1 package (1 pound) egg roll wrappers (14 count)1 large egg white, lightly beatenOil for deep-fat fryingSalsa and additional sour cream
Preparation
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 the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
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.)
In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.
