Chimichangas

Recipe Ingredients

1/4 cup	59ml	Bacon grease
2 cups	125g / 4.4oz	Beef - pork or chicken *
1		Onion - diced
2		Garlic cloves - minced
2		Tomatoes - chopped
8 oz	227g	Green chiles - chopped
1		Potato - peeled boiled diced
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Dried oregano
2 teaspoons	10ml	Chile powder - (or to taste)
2 tablespoons	30ml	Fresh cilantro - minced
12		Flour tortillas - warmed
		Vegetable oil
		Cheddar cheese - shredded
		Sour cream
		Salsa
		Lettuce - shredded
		Tomatoes - chopped

Recipe Instructions

* chopped or shredded, cooked

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chiles and potatoes until the onion softens. Add salt, oregano, chile powder and cilantro, simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 inch of hot oil (360-375F) until crispy and brown.

Turn, and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream and salsa. Place shredded lettuce next to chimichanga and top with tomatoes. Serve immediately.

Source:
TVFN:RECIPE FOR HEALTH SHOW #RHD107

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