Shredded Beef and Cheese Chimichangas

3 cups cooked shredded roast beef
1/2 cup salsa
1 can chopped green chilies (4 oz.)
3 tsp. chili powder
3/4 tsp cumin
1/2 tsp. garlic powder
large flour tortillas
shredded cheddar cheese
vegetable oil

Combine shredded beef with salsa, green chilies, and spices.

Simmer for about 20 minutes. Remove from heat.

 Microwave the tortillas until they are warm, this will help them roll easier, or, you can
wrap tortillas in foil and warm in a 200 degree oven while making the filling.

Place meat mixture down the center of each tortilla. Top with cheese. Roll up on all sides starting with the "ends", fold the left end over in towards the center of the burrito and the right side the same. Fold over your open end and roll it up.

(If your going to cook immediately, be sure and fry the first side, seam side down).
 Heat oil in a large skillet. Fry in oil for about 2 minutes on each side until crispy and golden.

If you would prefer to bake them, simply place them (seam side down), brush with melted butter and bake in a 500 degree oven for 10-15 minutes or until crispy.  Keep an eye them!

To serve, top with some shredded lettuce and diced tomatoes, guacamole and salsa for a hearty yummy meal.

Depending on how full you fill your burritos, this recipe should be able to make 5-6 chimichangas.

Here's another idea for ya....take the filling and a dab of cheese and place in warm corn tortillas, roll up, secure edges with a toothpick and fry in the same fashion. Wha'La! Chimichanga Taquitos. (GASPPPP!)

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