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MINI SAUSAGE CHIMICHANGAS

Source of Recipe

internet


Recipe Introduction

TOH cooking school

List of Ingredients

1 package Hot Flavor JIMMY DEAN Roll Pork Sausage
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
2 tablespoons lime juice
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese
1 package (16 ounces) refrigerated egg rollwrappers
Vegetable oil for frying

JALAPENO CREAM SAUCE:
1/4 cup lime juice
1/4 cup finely chopped jalapeno peppers
2 cups sour cream
Salt to taste


Recipe

In a large skillet, cook sausage, onion, cumin and chili powder over medium-high heat, stirring frequently until meat is no longer pink. Stir in garlic; remove from heat. Set aside to cool 5 minutes. Transfer sausage to a large 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.

In a wok, Dutch oven or fryer, heat 3 in. of oil to 375°. Fry chimichangas, 3-4 at a time, about 3 minutes or until deep golden brown. Drain on paper towels.

For sauce, combine lime juice and jalapenos in a blender; blend until smooth. Add sour cream; mix on low speed until just blended. Season with salt. Serve with chimichangas.

Yield: 18-24 appetizers.