Serve these roll-ups hot or cooled for a seaside picnic.
Ingredients:
1/2 cup sliced green onion
1 pound fresh lump crabmeat, drained and picked
1 (8-ounce) container sour cream
1/2 cup shredded monterey jack cheese
2 cups baby spinach, coarsely chopped
1/2 cup chopped fresh cilantro
1/2 cup diced tomato
1/4 cup pickled jalapeño slices, drained
8 (10-inch) flour tortillas
canola oil
Directions:
1. Combine first 8 ingredients in a large bowl. 2. Heat tortillas according to package directions. Spoon 1/2 cup crab mixture down the center of each tortilla. Roll up tortillas, making sure to fold in the ends. 3. Pour oil to the depth of 2 inches into a Dutch oven; heat oil to 350°. Fry chimichangas in batches 7 to 8 minutes or until golden. Drain well on paper towels.
