- 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.
- 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.
- 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).
- Serve with Jalapeno Cream Sauce if desired.
ReviewsRead all reviews 7
Everyone loves these! first time i made them, it was for a party and 5 minutes in through the party they were gone and the guests wanted more! i make these all the time now. they're so good!!! I...
I used wonton wrappers. They were a big hit at the party. Fried up very quickly in the wonton wrappers.
Made them for visiting family and they loved them. Not too difficult to make. It is kind of meaty and fried for breakfast but I guess that is up to personal taste
This are really easy to whip out. After trying the first time, I now make a point to make double or triple batches so that I always have some handy in the freezer to cook up in a snap. Do make...
These are soooo good!! I made them for a cookout & they we're gone in no time. Perfect size for munching....I wouldn't change a thing.