Mini Chimichanga Bites

These appetizer sized bites of chimichangas are not only tasty, they can be made ahead and stored in the freezer till needed, then just bake them before serving.

I love to make a big batch of these about twice a year to keep on hand for last minute munchies, parties etc.  I serve mine with  a taco spiced dipping sauce that just adds to the yumminess. 

Jan's Confession: Frying in hot oil, trying to photograph it and not over fry the little things all by myself  does not always work! Slightly overcooked them but this is real life here, so I will admit it!

Jan's Tip: This can be made with several types of meat, such as chicken, beef, or ground beef or turkey. Just make sure they are finely shredded or ground for the recipe. Today I used taco seasoned soy crumbles for mine. 

Mini Chimi's

makes 120

2 (16 oz) packages won-ton wrappers
4 cups Mexican spiced meat: (taco seasoned ground beef, shredded chicken or shredded beef).
Vegetable oil for frying.

In a large skillte heat 2 inches of oil to 375°.
Place 1 teaspoon of meat mixture into the lower corner of each won-ton skin.
Fold lower point over the filling.
Fold the corners in.
Moisten top corner with water and roll skin into a cylinder.

Repeat with remaining filling and won-ton skins.
Lower several rolls at a time into hot oil.
Fry 1-2 min on each side until golden brown.
Remove from oil, and drain on paper towels.

Serve warm with dipping sauce.

To Freeze for later:
Cool cooked chimi's completely.
Store in airtight containers/bags in freezer for up to 3 months.

To Reheat Frozen Chimis
Preheat oven to 375°
Place frozen chimi's on baking sheet in single layer.
Bake rolls 10-15 min. till heated through.

Jan's Dipping Sauce:
1 packet taco seasoning
2 cups (16 oz) sour cream

Mix together till well blended. Store in airtight container (I usually use the empty sour cream container) in refrigerator for at least 1 hour to let flavors blend.  Serve with chimi's or taquitos.
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