Yield
18 to 24 appetizers and 2 1/4 cups sauce

How to Make It

Prepare Chimichangas: In a large skillet, cook sausage, onion, cumin and chili powder over medium-high heat, stirring frequently, until meat is thoroughly cooked and no longer pink. Stir in garlic, remove from heat; set aside to cool 5 minutes. Transfer sausage to a large mixing bowl; stir in 2 tablespoons lime juice and cheese. For each chimichanga, place 2 rounded tablespoons of mixture on egg roll wrapper; roll according to package instructions. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375° F. Fry 3 or 4 at a time about 3 minutes or until deep golden brown; drain on paper towels. Serve with Jalapeno Cream Sauce, if desired (recipe, below).

Jalapeno Cream Sauce: Measure 1/4 cup fresh lime juice and 6 small jalapeno peppers, seeded and finely chopped (about 1/4 cup), into a blender; blend until smooth. Add 2 cups sour cream; mix on low speed until just blended; season to taste with salt; transfer to a serving bowl. Makes 2 1/4 cups.

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