Bean And Cheese Chimichangas Recipe

1. 1

   Stir together first 4 ingredients.

2. 2

   Stir in rice, if you like.

3. 3

   Place 1/3 c. mix just below center of each tortilla.

4. 4

   Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.

5. 5

   (Chimichangas may be frzn in heavy-duty zip-top plastic bags up to 3 months.)

6. 6

   Pour oil into a large skillet; heat to 325 degrees.

7. 7

   Fry, in batches, 4 to 5 min on each side or possibly till lightly browned.

8. 8

   Drain on paper towels.

9. 9

   Remove picks; arrange on lettuce.

10. 10

    Serve with toppings and Hominy Ole, if you like.

11. 11

    Easy Guacamole: Mash 1 large avocado.

12. 12

    Stir in 1 small chopped garlic clove, 3 Tbsp.

13. 13

    salsa, 2 tsp.

14. 14

    lime juice, and 1/4 tsp.

15. 15

    salt.

16. 16

    Hominy Ole: Stir together 2 (15.5-oz) cans golden brown hominy, liquid removed; 1 (12-oz) jar salsa; 3 c. (12 ounces) shredded sharp Cheddar cheese; and 1/4 tsp.

17. 17

    pepper.

18. 18

    Spoon into a lightly greased 8-inch square baking dish.

19. 19

    Bake at 350 degrees for 30 min.

20. 20

    This recipe yields 2 or possibly 4 servings.

21. 21

    To serve 4 or possibly 6, double all ingredients, and proceed as directed.

22. 22

    Comments: To bake, place on a baking sheet, and coat both sides with cooking spray.

23. 23

    Bake at 425 degrees for 8 min; turn chimichangas, and bake 5 more min.

24. 24

    Remove picks.

No additional tips available.