Side Pannel
Chimichangas 2
Ingredients List
- The list of typical ingredients:
- Flour Tortillas
- Ground Beef, shredded beef or chicken
- Fat Free Refried Beans
- Shredded Cheese
- The list of toppings:
- Sour Cream
- Guacamole
- Diced Tomatoes
- Salsa
Directions
Spanish rice and/or refried beans are terrific side dishes. But we usually just have the Chimmy Chongas because they are filling!
The meat needs to be precooked before it goes in the Chimichanga. I like to keep precooked meat in the refrigerator in one pound portions. After a busy day it is easy to defrost and assemble dinner. I can have this meal on the table in 15 minutes.
Dethaw, assemble and cook!
Ok, after the meat is cooked (or dethawed) I warm the
refried beans in the microwave, it makes them easier to spread and ensures they are warm enough.
Now it”™s time to assemble.
I spread a spoonful of beans on the tortilla, top with
a spoonful of meat and sprinkle shredded cheese on
top of the meat. Wrap the tortilla burrito style.
I spread a little bit of softened butter on the tortilla
one side at a time and then place in a preheated
skillet with the fold side down. Let if cook until golden brown.
Flip to the other side. After the big sides are done stand the
Chimichanga on the small sides so the tortilla gets
browned on all sides. I place all the toppings on the counter.
The meat needs to be precooked before it goes in the Chimichanga. I like to keep precooked meat in the refrigerator in one pound portions. After a busy day it is easy to defrost and assemble dinner. I can have this meal on the table in 15 minutes.
Dethaw, assemble and cook!
Ok, after the meat is cooked (or dethawed) I warm the
refried beans in the microwave, it makes them easier to spread and ensures they are warm enough.
Now it”™s time to assemble.
I spread a spoonful of beans on the tortilla, top with
a spoonful of meat and sprinkle shredded cheese on
top of the meat. Wrap the tortilla burrito style.
I spread a little bit of softened butter on the tortilla
one side at a time and then place in a preheated
skillet with the fold side down. Let if cook until golden brown.
Flip to the other side. After the big sides are done stand the
Chimichanga on the small sides so the tortilla gets
browned on all sides. I place all the toppings on the counter.
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