INGREDIENTS:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 envelope taco seasoning
- 3/4 cup water
- 3 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (4 ounces) chopped green chiles, drained
- On your FIREDISC, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
- In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
- Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
- Back to your FIREDISC, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.