Recipe: CHIMICHANGAS DEEP FRIED BURRITOS

Title: Chimichangas (Deep Fried Burritos)
Categories: Mexican
Yield: 6 servings

1 lb Ground meat, browned and 12 Flour tortillas
-drained Oil for frying
1 md Onion, chopped 2 c Cheddar cheese
1/2 c Red chile sauce or enchilada 2 c Shredded lettuce
-sauce 2 c Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada
sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
tortilla, tucking in ends, and fasten with wooden toothpicks. Only
assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a
large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
turning until golden about 1 to 2 minutes. Drain on paper towels and keep
warm.l Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92



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