Chimichangas
* Exported from MasterCook *
Chimichangas
Recipe By : The Oakland Press - Nov. 1979
Serving Size : 2 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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1 pound lean ground beef
1 medium onion (1/2 cup) -- chopped
1 can refried beans (8-1/4 oz.)
1 medium tomato (1 cup) -- seeded and chopped
1/3 cup fresh parsley -- minced
2 tablespoons salsa jalapeno
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
1 1/2 cups California pitted ripe olives -- cut in wedges
8 flour tortillas (7 to 8-inches)
Vegetable oil for frying
Grated Monterey Jack or Cheddar cheese
Shredded lettuce
Cherry tomatoes -- halved
Sour cream
Add beef and onion to hot skillet; saute over high heat for 5 minutes or until beef is cooked.
Remove from heat. Mix in beans, tomato, parsley, salsa, oregano, cumin and half the olives.
Fry each tortilla in oiled skillet until it begins to get crisp. Drain and quickly spoon filling into center. Fold sides of tortilla, then roll up around filling. Secure with toothpick. Heat 1 to 1-1/2 inches oil in a saucepan to 350 F. Fry 2 to 3 rolls at a time (depending on pan size), turning once until golden, about 2 minutes. Remove from oil. Drain on paper towels. Remove toothpicks and keep warm while cooking remainder.
Serve topped with remaining olives, cheese, lettuce, tomatoes, and sour cream, as desired.
Serves 4 (2 per person)
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