In a mixing bowl, combine the refried beans, Velveeta cheese, and RO*TEL Diced Tomatoes & Chiles. Stir until the mixture is well combined and the cheese begins to melt slightly. This step can be done in the microwave for about 30 seconds to make mixing easier.
Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the bean mixture onto the center of the tortilla. Fold in the sides and then roll it up tightly from the bottom to the top, ensuring the filling is well enclosed. Seal the edges with a bit of egg white to prevent them from opening during frying.
In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan generously.
Once the oil is hot, carefully place the chimichangas seam-side down in the skillet. Fry for 3-4 minutes on each side or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Once fried, remove the chimichangas from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite toppings like sour cream, guacamole, or salsa.
