Crispy Chimichangas

Name: Crispy Chimichangas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 454 grams chorizo, casings removed; 227 grams carton sour cream; 12 10-inchs (10-inch) flour tortillas; 118 milliliters chopped green pepper; 454 grams ground beef; 1 teaspoons ground cumin; 170 grams carton frozen guacamole, thawed; 113 grams cup shredded Monterey Jack cheese; 62 grams sliced ripe olives, drained; 118 milliliters chopped onion; 1 teaspoon dried whole oregano; 425 grams refried beans; 113 grams cup shredded Cheddar cheese; 237 milliliters chopped tomato; 12 servings Vegetable oil; 118 milliliters wheat germ

Crispy Chimichangas might be just the main course you are searching for. This recipe serves 12. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains around 29g of protein, 57g of fat, and a total of 816 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up tomato, carton cream, wheat germ, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Cook chorizo, ground beef, onion, and green pepper in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in beans and next 3 ingredients.

Ingredients you will need

Green Pepper

Ground Beef

Chorizo

Beans

Onion

Meat

Equipment you will use

Frying Pan

Wrap tortillas in aluminum foil; heat at 350 for 15 minutes. Working with 1 tortilla at a time, spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture.

Ingredients you will need

Wrap

Meat

Equipment you will use

Aluminum Foil

Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 37

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Fry filled tortillas in hot oil 1 to 2 minutes or until golden.

Ingredients you will need

Tortilla

Cooking Oil

Drain.

Remove wooden picks.

Place chimichangas on an ungreased baking sheet.

Equipment you will use

Baking Sheet

Sprinkle with cheeses. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts. Top with guacamole, sour cream, tomato, and olives.

Ingredients you will need

Sour Cream

Guacamole

Cheese

Olives

Tomato

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

chorizo, casings removed 227grams

carton sour cream 1210-inchs

(10-inch) flour tortillas 118milliliters

chopped green pepper 454grams

ground beef 1teaspoons

ground cumin 170grams

carton frozen guacamole, thawed 113grams

cup shredded Monterey Jack cheese 62grams

sliced ripe olives, drained 118milliliters

chopped onion 1teaspoon

dried whole oregano 425grams

refried beans 113grams

cup shredded Cheddar cheese 237milliliters

chopped tomato 12servings

Vegetable oil 118milliliters

wheat germ

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.