CHIMICHANGAS (DEEP FRIED BURRITOS)

Servings: 6
Ingredients:

1 lb Ground meat, browned and
-drained
1 md Onion, chopped
1/2 c  Red chile sauce or enchilada
-sauce
12    Flour tortillas
Oil for frying
2 c  Cheddar cheese
2 c  Shredded lettuce
2 c  Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada
sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
tortilla, tucking in ends, and fasten with wooden toothpicks. Only
assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a
large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
turning until golden about 1 to 2 minutes. Drain on paper towels and keep
warm.l Garnish with cheese, lettuce, and onion.

Servings: 12 Chimichangas or fried burritos

From: ‘Celebrate San Antonio - A Cookbook’ by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

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