Chimichangas (deep Fried Burritos)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Ground meat, browned and |
| drained | ||
| 1 | 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 |
INSTRUCTIONS
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. Yield: 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 Posted to MealMaster Recipes List, Digest #154 Date: Sun, 02 Jun 1996 17:20:44 -0400 From: Helene Rotondo <Helene.Rotondo@csionline.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 543
Calories From Fat: 279
Total Fat: 31.4g
Cholesterol: 112.7mg
Sodium: 764.5mg
Potassium: 611.7mg
Carbohydrates: 28.9g
Fiber: 3.7g
Sugar: 4.2g
Protein: 36.1g