Chimichanga

Prep Time15 min

Cook Time15 min

Yield12 servings

Ingredients

• 1/4 cup bacon grease or olive oil

• 2 cups shredded cooked beef, pork or chicken

• 1 medium onion, diced

• 2 garlic cloves, minced

• 2 medium tomatoes, chopped

• 2 cans (4 ounces each) chopped green chiles

• 1 large peeled boiled potato, diced

• 1 teaspoon salt

• 1-1/2 teaspoon dried oregano

• 1 teaspoon chili powder

• 2 tablespoons minced fresh cilantro

• 12 flour tortillas (12 inches), warmed

• Oil for frying

• Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes and lime wedges

Directions

1. In a large skillet, heat bacon grease over medium heat. Add beef, onion, garlic, tomato, chiles and potato. Stir in salt, oregano, chili powder and cilantro. Simmer until liquid has reduced, 2-3 minutes.

2. To assemble, place 1/2 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. If needed, secure with a toothpick.

3. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

Nutrition Facts

1 chimichanga: 343 calories, 13g fat (4g saturated fat), 25mg cholesterol, 862mg sodium, 41g carbohydrate (2g sugars, 7g fiber), 16g protein.

....