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Chimichangas




List of Ingredients



• 12 flour tortillas (7 inches in diameter)
  
• 2 1/4 to 2 1/2 cup meat, chicken or pork filling
  
• Salad oil, shortening, or lard for frying
  
• 1 1/2 cups to 2 cups shredded Cheddar cheese and shredded lettuce
  
• Chopped radishes or green onions, or both
  






Instructions



1. Spoon 3 tablespoons filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
   
2. Fry in 1 inch of hot oil over medium heat (aout 350 degrees F), turning, until golden, takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked.
   
3. Serve garnished with 2 or 3 tablespoon each shredded cheese, lettuce, and radishes and/or green onions. Allow 2 or 3 for a main-dish serving. Makes 12 chimichangas.
   






Final Comments


From Sunset Mexican Cookbook