Curried Chimis with Chutney Dip

by Carolyn L.

2 egg yolks
1/4 teaspoon curry powder
1 (12-oz.) package José Olé® Steak and Cheddar Mini Chimichangas
1 cup plain yogurt
2 Tablespoons mango chutney or Major Grey chutney

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Stir together egg yolks and curry powder in a small bowl until well blended. Brush mixture all over frozen Mini Chimichangas. Place on prepared sheet.
Bake, turning once, for 12-15 minutes or until crispy. Cool one minute.
Meanwhile, stir together yogurt and chutney.
Serve Chimis hot with chutney dip on the side.

Makes 12 appetizers; serves 4 to 6