-
1
Remove and discard the stem and seeds from the pepper and chop into 1/4- to 1/2-inch pieces.
-
2
Peel the onion and chop into 1/4- to 1/2-inch pieces.
-
3
Peel the garlic, finely chop, and place in a large saute pan with the onion, green pepper, and ground beef.
-
4
Cook over medium-high heat for 10 minutes, or until the ground beef is no longer pink.
-
5
Drain any grease from the pan, stir in the salsa and salt, and cook for 1 minute.
-
6
Remove from the heat and stir in the refried beans and cheese.
-
7
Place the flour tortillas on a flat surface and spoon one quarter of the meat mixture in the center of each tortilla.
-
8
Fold in the sides and then fold over the top and bottom to form the chimichangas.
-
9
(You can weave a toothpick through the flaps to keep them closed.
-
10
Otherwise you need to handle them carefully to keep the ingredients from spilling out.)
-
11
Heat about 1/2 inch of oil in a saucepan over high heat for 5 minutes, or until a tiny drop of water dropped into the pan sizzles immediately.
-
12
(If you use a pan that is slightly larger around than one of the chimichangas you wont need as much oil.
-
13
Use caution when testing the oil: too much water can cause the hot oil to splash violently.)
-
14
Place a chimichanga in the pan, flap side down, and cook for 2 minutes on each side, or until lightly browned.
-
15
Remove from the pan and drain on paper towels.
-
16
Continue the process with the remaining chimichangas.
-
17
Place one chimichanga on each plate and serve with the salsa and sour cream.
-
18
Tofu chimichangas may sound weird, but theyre surprisingly tasty.
-
19
Just saute the green pepper and onion in cooking spray or a tablespoon of canola oil.
-
20
Cut an 8-ounce package of tofu into 1/4-inch cubes and stir it in with the beans and cheese.
