Bacon Chimichanga - cooking recipe

Ingredients

1/2 lb shredded chicken skinless chicken breast, or (96/4 % lean ground beef, or top round steak chopped thin)
1/2 lb chopped and cooked center cut bacon piece
2 tomatoes, chopped
1/2 onion, diced
1 (3 ounce) can chopped green chilies
2 teaspoons southwest seasoning
2 tablespoons fresh cilantro
2 flour tortillas
1/4 cup extra virgin olive oil (or corn oil for the original fattier version)
1/2 lb shredded cabot 75 cheese
1/2 cup salsa
1/2 cup shredded lettuce
1/2 cup sliced black olives

Preparation

Chimichanga Directions:
1. Preheat oven to 350\u00b0F.
2. Cook meat on stove top, draining and rinsing grease if necessary.
3. Cook, blot and crumble bacon.
4. Saute onion and chiles adding spice mix and cilantro.
5. Mix meat, and bacon with onions and chiles. Add tomatoes, and mix well.
6. Place 1/2 cup of meat in a tortilla and fold like a burrito.
7. Place seam side down on a non-fat sprayed cooking sheet.
8. Take a very small amount of extra virgin olive oil (1/2 teaspoon or less) and coat tortilla with fingers.
9. Bake for 7-10 minutes till golden brown.
10. Remove from oven and place on plate.
11. Top with cheese, garnish with tomatoes and olives.
(There's also an older, less healthy version you may be interested in making -- ).
Fat version of recipe:
1. In skillet, cook bacon & grease breaking into pieces as it cooks.
2. As bacon nears completion, add onion & saute.
3. Lower heat & add chilies, seasonings and cilantro, simmer 2 to 3 minutes.
4. Add meat, and if you desire add tomatoes.
5. Place 1/2 cup meat filling on each tortilla.
6. Fold envelope style (like a burrito).
7. Fry, seam side down, in 1/2 inch of hot corn oil, until mildly crispy and tan.
8. Turn and brown other side. Drain briefly on paper towels.
9. Place on plate and top with shredded cheese, sour cream, and salsa.
10. Garnish with lettuce around the chimichanga and top with chopped tomatoes and sliced black olives).