Recipe: CHIMICHANGAS SUPREME PART 2

Title: Chimichangas Supreme Part 2
Categories: Mexican, Meats
Yield: 4 servings

(cont. from part 1) 1/4 c Chopped green onions
1 c Shredded wisconsin 1 tb Whipping cream
Cheddar cheese Guacamole (see index)
1 c Sour cream 2 c Shredded lettuce
4 Black olives 4 Black olives

SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. Crisp
and well browned. Drain on paper toweling. 6. Preheat the broiler. Place
the chimichangas on an ovenproof platter or in a baking pan. Spoon Red
Chile Sauce over liberally. Sprinkle with grated cheese and green onion.
Place under broiler until the cheese melts. 7. Combine the sour cream and
whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with
the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced
tomato, and olives.



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