Jimmy Dean Mini Sausage Chimichangas

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


  • 1 package Hot Flavor Jimmy Dean Pork Sausage
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh lime juice
  • 4 ounces (1 cup) Mexican style shredded cheese
  • 1 package (16 oz.) egg roll wrappers
  • Vegetable oil for frying
  • Jalapeno Cream Sauce (optional)

How to Make It

  1. 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.