-
1
Chimichanga Directions:
-
2
1. Preheat oven to 350u00b0F.
-
3
2. Cook meat on stove top, draining and rinsing grease if necessary.
-
4
3. Cook, blot and crumble bacon.
-
5
4. Saute onion and chiles adding spice mix and cilantro.
-
6
5. Mix meat, and bacon with onions and chiles. Add tomatoes, and mix well.
-
7
6. Place 1/2 cup of meat in a tortilla and fold like a burrito.
-
8
7. Place seam side down on a non-fat sprayed cooking sheet.
-
9
8. Take a very small amount of extra virgin olive oil (1/2 teaspoon or less) and coat tortilla with fingers.
-
10
9. Bake for 7-10 minutes till golden brown.
-
11
10. Remove from oven and place on plate.
-
12
11. Top with cheese, garnish with tomatoes and olives.
-
13
(There's also an older, less healthy version you may be interested in making -- ).
-
14
Fat version of recipe:
-
15
1. In skillet, cook bacon & grease breaking into pieces as it cooks.
-
16
2. As bacon nears completion, add onion & saute.
-
17
3. Lower heat & add chilies, seasonings and cilantro, simmer 2 to 3 minutes.
-
18
4. Add meat, and if you desire add tomatoes.
-
19
5. Place 1/2 cup meat filling on each tortilla.
-
20
6. Fold envelope style (like a burrito).
-
21
7. Fry, seam side down, in 1/2 inch of hot corn oil, until mildly crispy and tan.
-
22
8. Turn and brown other side. Drain briefly on paper towels.
-
23
9. Place on plate and top with shredded cheese, sour cream, and salsa.
-
24
10. Garnish with lettuce around the chimichanga and top with chopped tomatoes and sliced black olives).
