Chimichangas - cooking recipe

Ingredients
    1 roast (small)
    2 cans green chilies
    1 onion
    1 bottle salsa (24 oz.)
    salt
    pepper
    1 pkg. flour tortillas
    cheese, grated (4 c.)
    cumin (optional)
    chili powder (optional)
    hot oil
    sour cream
    guacamole
    lettuce
    tomatoes
    olives
Preparation
    Cook roast in crock-pot or oven until tender.
    Shred roast and place back in crock-pot, adding green chilies, onion, salsa, salt and pepper.
    Continue to cook so all the flavors combine.
    Warm tortillas one at a time in microwave 20 seconds.
    Using slotted spoon, drain roast mixture (1 spoonful at a time).
    Place in center of warmed tortillas.
    Add cheese, then fold in both ends and roll. Secure with a toothpick.
    Place in hot oil, enough to just turn and brown on both sides.

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