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Crispy Chimichangas

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  Chorizo 1 Pound, casings removed
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Canned refried beans 15 Ounce (1 Can)
  Wheat germ 1⁄2 Cup (8 tbs)
  Dried whole oregano 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  10 inch flour tortillas 12
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Frozen guacamole 6 Ounce, thawed (1 Carton)
  Sour cream 8 Ounce (1 Carton)
  Chopped tomato 1 Cup (16 tbs)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)

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.
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.

Recipe Summary

Main Dish

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