Preheat oven to 350°F (175°C).

In a medium pot, combine the 1 can refried beans, 1/2 can RO*TEL® Diced Tomatoes & Chiles, and 8 oz Velveeta®. Heat over medium-low, stirring often, until the cheese is fully melted and the mixture is smooth. Keep warm on very low heat.

Crack and whisk the 2 egg whites in a small bowl until slightly frothy; set aside. You will use this to seal the tortillas.

Warm the 12 tortillas so they are pliable: microwave briefly covered with a damp paper towel or heat each tortilla in a dry skillet for a few seconds per side. Keep warmed tortillas covered while you work.

Working with one tortilla at a time, place it on a flat surface. Spoon some of the bean-and-cheese mixture into the center of the tortilla, leaving about 1–2 inches of space around the edges for folding.

Sprinkle a portion of the Monterrey Jack Cheese over the filling.

Use a small spoon or a brush to apply a thin line of the whisked egg white around the inner edge of the tortilla rim (this will act as glue).

Fold the tortilla: fold the bottom edge up over the filling about an inch, fold both side edges toward the center, then roll the tortilla away from you to enclose the filling and create a sealed roll. Press the final seam onto the egg-white-coated area to seal. Add a little more egg white to the seam if needed.

Repeat steps 5–8 until all tortillas are filled and sealed. Work in batches if necessary to keep tortillas warm.

Pour the 2 tbsp vegetable oil into a large skillet and heat over medium heat until shimmering. Flash-fry the chimichangas in batches, placing seam-side down first and frying about 1 minute per side (or until lightly golden). Do not overcrowd the pan.

After frying each batch, transfer the chimichangas seam-side down to a baking pan or sheet.

Bake the chimichangas in the preheated 350°F oven for 12–15 minutes to finish heating through and set the seam. Let rest 1–2 minutes before serving.