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Mini Chimmies
This variation of chimichangas uses eggroll skins instead of flour tortillas. These fried bundles are filled with cubes of cooked chicken, green chilies, and Mexican cheese, and flavored with taco seasoning mix.
Ingredients
- 3 skinless, boneless chicken breast halves
- 2 tbsp. butter
- 1 pkg taco season mix for chicken
- 1 cup diced green chilies
- Chopped fresh tomatoes
- 4 chopped scallions
- 1 pkg eggroll skins
- 1 pkg shredded Mexican 4-cheese blend
- Shredded lettuce
- Sour cream
- Salsa
- 2 cups cooking oil
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Method
Cut chicken breast in 1/2-inch pieces. Heat butter in pan; add chicken and cook until chicken is done. Add taco season mix, stirring to coat chicken. Take chicken out of pan and put in a bowl. Meanwhile have green chilies, tomatoes, scallions, eggroll skins, and cheese ready in bowls. Place eggroll skin on flat surface, add some of the chicken mixture in center of eggroll skin. Add some of the green chilies, cheese and scallions. Fold as directed on eggroll package. Dab your finger in some water, wipe it on the edge of eggroll and seal. Heat oil in frying pan and place 3 rolls at a time in pan and fry till all sides are brown. Take out and drain on paper towels. Place 2 rolls on each plate with sour cream, salsa and lettuce on top, and eat.
Notes: I like to serve this with my homemade Spanish rice. It's very good.
Number of Servings: 4 or 5
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