Chimichangas

Ingredients:

• Mexican Rice (see recipe)
• 6 large flour tortillas (12-14 inch)
• 1 lb ground meat (pork, chicken or beef)
• 3/4 medium onion, chopped (use the remaining onion from the Mexican Rice)
• 1 tsp garlic powder (or 3-4 garlic gloves finely chopped)
• 1 tsp ground cumin
• 1 tsp kosher salt
• 2 - 10oz cans green enchilada sauce (1/2 cup for meat, remainder for serving)
• 1 - 16oz can re-fried beans (we like the ones with chorizo)
• Vegetable oil for frying
• 1.5 cups shredded cheddar cheese
• 1 pkg Queso Fresco cheese, crumbled
• 3 cups shredded iceberg lettuce
• 1 cup chopped green onion
• Toothpicks.
• Optional toppings - tomato, guacamole, black olives...

Directions:

• In a large frying pan over medium-high heat, brown the meat.
• While the meat is browning, start the Mexican Rice recipe.
  • Also get the vegetable oil heating to 350 - 375 degrees. You can use a deep fryer or a pan with about 3-4 inches of oil.
• Once the meat is done browning (the rice should be simmering at this point), add the onions, garlic, cumin, salt and 1 can of enchilada sauce. Simmer for 3-5 minutes until the onions are transparent.
• While the meat mixture is simmering:
  • Heat the re-fried beans in the microwave
  • Heat the tortilla shells in the microwave for 10 seconds so they are pliable.
• In the middle of each tortilla shell, place 1/3-1/2 cup of the meat mixture, 1/4 cup re-fried beans, 1/4 cup mexican rice and 1/4 cup cheese. Fold the sides of the shell into the middle, slightly flattening the mixture. Fold the ends into the middle then secure with 2 toothpicks.
• Fry the chimichangas 2 at a time for about 3 minutes on each side or until golden brown. Remove from oil and drain on a paper towel.

Serving:

• To get the full effect of all the flavors, make sure not to skimp on the toppings.
• On each chimichanga, top with 1/3 cup of green enchilada sauce, and generous amounts of queso fresco, lettuce, green onion and whatever other toppings you have.
• Again, don't skimp on the toppings. As you start breaking into the chimichanga, you will appreciate all the toppings as they slowly mix together on your plate.
• Serve with Mexican Rice on the side.

Other:

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Servings: 6