My family raves over these south-of-the-border bites. There’s nothing like green-chili-infused beefy snacks to liven the fiesta!

Ingredients: (Makes: 14 servings)

• 1 pound ground beef
• 1 medium onion, chopped
• 1 envelope taco seasoning
• 3⁄4 cup water
• 3 cups/12 ounces shredded Monterey Jack cheese
• 1 cup/8 ounces sour cream
• 1 can/4 ounces chopped green chilies, drained
• 1 package/1 pound egg roll wrappers (14 count)
• 1 egg white, lightly beaten
• Oil for deep-fat frying
• Salsa and additional sour cream

Method:

In a large skillet, 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 chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one 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.)

In a large saucepan, heat 1 inch of oil to 375°. Fry chimichangas for 1 1⁄2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream.