Featured Recipe
Smothered Beef Chimichangas
Ingredients
1419574 1 10” FLOUR TORTILLA
1636710 4 OZ TACO MEAT
1419787 2 0Z REFRIED BEANS
3 OZ GREEN CHILI SAUCE (SEE RECIPE)
1530610 1/2 CUP SHREDDED CHEDDAR MONTEREY JACK MIX
2000404 2 OZ DICED TOMATO
2003408 ½ CUP SHREDDED LETTUCE
2 OZ GUACAMOLE
GREEN CHILI SAUCE
1436990 1 TBL OLIVE OIL
1545664 1 TBL BUTTER
1441708 ½ TBL FLOUR
1415021 1 CUP CHICKEN BROTH
1447754 1 TSP CUMIN
1443285 1/2TSP SALT
1448265 ½ TSP PEPPER
1545550 1 CUP SOUR CREAM
0550608 1 CAN (4.5 OZ) GREEN CHILES
1530610 ¼ CUP SHREDDED CHEESE
Instructions
PLACE TORTILLA SHELL ON TABLE.
ADD TACO MEAT, REFRIED BEANS AND HALF OF THE SHREDDED CHEESE TO THE LOWER CENTER OF THE TORTILLA.
ROLL THE BURRITO AND PUT 2 TOOTHPICKS ON THE BOTTOM FLAP TO KEEP THE BURRITO FROM OPENING UP IN THE FRYER.
PLACE IN 350°F FRYER UNTIL GOLDEN BROWN, TURNING FREQUENTLY.
REMOVE FROM FRYER AND DRAIN ON A PAPER TOWEL.
REMOVE THE TOOTHPICKS.
PLACE CHIMI ON CENTER OF PLATE, COVER WITH GREEN CHILI SAUCE AND REMAINDER OF THE CHEESE.
PLACE IN CHEESE MELTER UNTIL CHEESE IS MELTED.
GARNISH PLATE WITH SHREDDED LETTUCE, TOMATO AND GUACAMOLE.
GREEN CHILI SAUCE
IN A SAUCE PAN, HEAT THE OIL & BUTTER.
ADD FLOUR AND STIR TO BLEND
ADD CHICKEN BROTH & BRING TO
SIMMER, STIRRING FREQUENTLY.
COOK UNTIL DESIRED THICKNESS.
ADD CUMIN, SALT & PEPPER.
REMOVE FROM HEAT.
ADD SOUR CREAM, CHILES, & CHEESE.
BLEND WELL.
SET ASIDE UNTIL READY TO USE.