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Bean and Cheese Chimichangas

Source of Recipe


From "Southern Living 2001"






List of Ingredients



• One 16-ounce can refried beans
  
• 1 cup (4 ounces) shredded Monterey jack cheese
  
• 1/3 cup medium salsa
  
• 1 Tbsp taco seasoning mix
  
• 1/2 of a 5-ounce pkg. yellow rice mix, cooked (optional)
  
• 5 (10-inch) flour tortillas
  
• 2 cups vegetable oil
  
• Shredded lettuce
  
• .
  
• -- Toppings --
  
• Salsa
  
• Easy Guacamole (recipe follows)
  
• Sour cream
  
• Hominy Olé (recipe follows; optional)
  






Instructions



1. Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below the center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with wooden picks.
   
   
2. Pour oil into a large skillet, and heat to 325° F. Fry chimichangas, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels.
   
   
3. Remove wooden picks, and arrange chimichangas on lettuce. Serve with toppings and Hominy Olé, if desired.
   
   Makes 2 servings.
   
   ............................
   
   Easy Guacamole:
   
   Mash 1 large avocado. Stir in 1 small minced garlic clove, 3 tablespoons salsa, 2 teaspoons lime juice, and 1/4 teaspoon salt.
   
   ............................
   
   Hominy Olé:
   
   Stir together 2 (15.5-ounce) cans golden hominy, drained; 1 (12-ounce) jar salsa; 3 cups (12 ounces) shredded sharp Cheddar cheese; and 1/4 teaspoon pepper. Spoon into a lightly greased 8-inch square baking dish. Bake at 350° F for 30 minutes.
   
   ............................
   
   NOTES
   
   • To serve 4 or 6, double all ingredients, and proceed as directed.
   
   • To bake: Place on a baking sheet, and coat both sides of chimichangas with cooking spray. Bake at 425° F for 8 minutes; turn and bake 5 more minutes. Remove wooden picks.