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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish combines two great favorites. It's a chimichanga with a delicious cheesesteak filling on the inside. Serve warm with ranch dressing for dipping. Ingredients:
1 tablespoon butter |
1 cup sliced green bell pepper |
1 onion, chopped |
1 pound shredded cooked beef |
2 cups canola oil for frying, or as needed |
4 large flour tortillas |
4 slices swiss cheese, halved |
Directions:
1. Melt butter in a skillet over medium heat. Cook and stir bell pepper and onion in hot butter until onion is translucent and pepper is tender, about 5 minutes. Add beef; cook and stir until the beef is hot, about 5 minutes more. Remove from heat.
2. Pour enough canola oil into a saucepan to reach about 1 inch deep; heat to 375 degrees F (190 degrees C).
3. Arrange tortillas on a flat surface; place halves of cheese slices end to end lengthwise onto each tortilla. Layer an equal amount of steak mixture atop each cheese slice. Roll tortilla around filling as you would a burrito, with the sides tucked in to close the ends, forming chimichangas.
4. Cook chimichangas in the hot oil until browned completely, about 5 minutes per side; drain on paper towels.
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