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Crispy Chimichangas

Yield 12 servings.

Ingredients

  • 1 pound chorizo, casings removed
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 (15-ounce) can refried beans
  • 1/2 cup wheat germ
  • 1 teaspoon dried whole oregano
  • 1/2 teaspoon ground cumin
  • 12 (10-inch) flour tortillas
  • Vegetable oil
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 (6-ounce) carton frozen guacamole, thawed
  • 1 (8-ounce) carton sour cream
  • 1 cup chopped tomato
  • 1 (2.2-ounce) can sliced ripe olives, drained

Nutrition Information

  • calories 773
  • caloriesfromfat 61 %
  • fat 52.3 g
  • satfat 17.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.9 g
  • carbohydrate 54.4 g
  • fiber 0.0 g
  • cholesterol 77 mg
  • iron 0.0 mg
  • sodium 690 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry filled tortillas in hot oil 1 to 2 minutes or until golden. Drain. Remove wooden picks. Place chimichangas on an ungreased 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.

Light and Luscious