Beef and Cheese Chimichangas

This is one of my favorites.
You will need

1 pound ground beef
1 onion ,diced
4 oz green chilies
taco seasoning
8 oz sour cream
2 cups shredded Monterey Jack cheese
15 egg roll wrappers
1 egg white
deep fryer and oil

First brown the ground beef and onions. Add the seasoning and green chilies with 1/2 C water and cook until most of the water evaporated.

In a separate bowl mix the cheese and sour cream.

Now mix the meat mix into the cheese.

Now the filling is made and it is time to make the chimichanga.  Place a egg roll wrapper on the table and put 1/3 C of the filling onto the center and then fold half of it over.

Now put some egg white on the edge of the open side (I use my finger to do this) and then fold that over the top and lightly press the edges to seal.

Now place some egg whites on the ends and then fold them into the middle.

Now time to drop them into a hot deep fryer and fry until golden brown, I flip it once during cooking. Just a helpful tip do not make these ahead of time in fact as soon as I have one made I drop it in the oil it only takes a few minutes for the wrappers to get soft and then start to fall apart.

 Serve with lettuce, sour cream, black olives, tomatoes and if you like Spanish rice and beans on the side.
Enjoy!!!!!!

Shrimp and sausage kabobs

I have been doing a lot of grilling and that means ribs, pulled pork, burgers and brats. But to mix it up a little I made some kabobs and well they are not that exciting the kids loved them.
I used some corn on the cob, shrimp, beef sausage and blue potatoes. The plan was for b size red potatoes but my son insisted on Blue.

I did boil the potatoes til soft but firm and also the corn in some sugar water. Then put them together most kabobs had everything on them but my oldest doesn't eat corn and I don't eat shrimp so some were a little different. I threw them on the grill for a couple minutes and you have quick yummy dinner.