Sunday, February 7, 2010

*Mini Sausage Chimichangas


1 (12 ounce) package Hot Flavor Jimmy Dean Hot 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 Mexican style shredded cheese
1 (16 ounce) package egg roll wrappers
1 cup canola oil


1.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.
2.Transfer sausage to a large mixing bowl; stir in lime juice and cheese. For each chimichanga, place 2 rounded tablespoons of mixture on egg roll wrapper; roll according to package instructions.
3.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 sauce if desired (see recipe below).

OAMC~ Make a triple batch, separate & freeze the mixture. Then just defrost, spoon into the egg rolls & cook them up in no time.

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