Crispy Chimichangas Recipe
Ingredients
| 1 pound chorizo, casings removed | ||
| Ground beef | 1 pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Refried beans | 1 Can (10oz) | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Flour tortillas | 12 | |
| Vegetable oil | ||
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Guacamole | 1 Carton (1l), frozen | |
| Sour cream | 1 Carton (1l) | |
| Tomato | 1 Cup (16 tbs), chopped | |
| Ripe olives | 1 Can (10oz), drained | |
Directions
Cook chorizo, ground beef, onion, and green pepper in a large skillet over medium heat until browned, stirring until meat crumbles; drain.
Stir in beans and next 3 ingredients.
Wrap tortillas in aluminum foil; heat at 350° for 15 minutes.
Working with 1 tortilla at a time, spoon about 1/3 cup meat mixture just below center of tortilla.
Fold over left and right sides of tortilla to partially enclose filling.
Fold remaining edges to form a rectangle, and secure with a wooden pick.
Repeat procedure with remaining tortillas and meat mixture.
Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 375°.
Fry filled tortillas in hot oil 1 to 2 minutes or until golden.
Drain.
Remove wooden picks.
Place chimichangas on an ungreased baking sheet.
Sprinkle with cheeses.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts.
Top with guacamole, sour cream, tomato, and olives.
Stir in beans and next 3 ingredients.
Wrap tortillas in aluminum foil; heat at 350° for 15 minutes.
Working with 1 tortilla at a time, spoon about 1/3 cup meat mixture just below center of tortilla.
Fold over left and right sides of tortilla to partially enclose filling.
Fold remaining edges to form a rectangle, and secure with a wooden pick.
Repeat procedure with remaining tortillas and meat mixture.
Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 375°.
Fry filled tortillas in hot oil 1 to 2 minutes or until golden.
Drain.
Remove wooden picks.
Place chimichangas on an ungreased baking sheet.
Sprinkle with cheeses.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts.
Top with guacamole, sour cream, tomato, and olives.
Chef
