Bean-and-Cheese Chimichangas |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3 months. Ingredients:
1 (16-ounce) can refried beans |
1 cup (4 ounces) shredded monterey jack cheese |
1/3 cup medium salsa |
1 tablespoon taco seasoning mix |
1/2 (5-ounce) package yellow rice mix, cooked (optional) |
5 (10-inch) flour tortillas |
2 cups vegetable oil |
shredded lettuce |
toppings: salsa, easy guacamole, sour cream |
Directions:
1. Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.
2. Pour oil into a large skillet; heat to 325°. Fry, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. Remove picks; arrange on lettuce. Serve with toppings and Hominy Ole, if desired.
3. Note: To serve 4 or 6, double all ingredients, and process as directed. To bake, place on a baking sheet, and coat both sides with cooking spray. Bake at 425º for 8 minutes; turn chimichangas, and bake 5 more minutes. Remove picks.
|
|