Commentary by Joe Drozda and Bob Bley
The Super Bowl is almost here. Here’s another “Semi-homemade” idea for foods you can purchase and completed by you to be appetizing and as good as if you made them from completely scratch. Here’s a great Egg Roll/Chimichanga for those that like a little more spice.
1 lb. pulled/shredded chicken breasts (usually in 20 oz. or smaller bag at the
1 cup green chili enchilada sauce (hold back rest of the can for dipping)
16 oz. refried beans (usually in 16oz. can)
1 cup jack cheese, shredded
10-12 Egg roll wrappers
For the Cream Cheese dip:
¼ cup chopped mild green chilies
4 oz. cream cheese, softened
2 oz. sour cream
Mix the shredded chicken with the green enchilada sauce. In an egg roll wrapper, place a layer of beans, chicken, and cheese diagonally in the center and then wet the top two of the edges of the wrapper. To seal the chimes, fold the bottom corner of the wrapper over the filling tightly so the filling is covered. Fold in both sides snugly against the filling. Roll the wrap upwards and seal the top corner; then lay the chime flap side down until you’re ready to fry them. Repeat this process.
Fry the chimes in a large skillet. Heat oil to 350°F and place a few of the chimichangas flap side down and fry (for a couple minutes), turning occasionally until golden. Drain on paper towels and serve with dips.
Make a cream cheese dip by mixing the chilies with cream cheese. For other dips have a bowl of Franks Buffalo Wing Sauce and another bowl of enchilada sauce with a little sour cream to taste.