Spread refried beans and meat	Fry in hot oil

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Chimichanga

Source: Ramon Gallardo, Tampa Bay Times, November 10, 1982

Yield: 1 serving

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Ingredients

• 1 10-inch flour tortilla

• 2 oz refried beans

• 6 1/2 oz seasoned cooked meat (shredded beef and pork or chicken)

• 3 toothpicks

• 2 oz guacamole

• 1 oz shredded cheese

• 2 oz sour cream

• Chopped green onions and diced tomatoes for garnish

• Oil for frying

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Preparation

Spread refried beans with a spatula onto center of flour tortilla. Place desired filling on top of beans.

Overlap two sides of tortilla and pinch together to form a large, rolled package. Take both ends of the roll and lap them over to enclose filling completely. Secure with toothpicks. (Chimichanga may be made ahead of time and refrigerated at this point.)

Fry stuffed tortilla in one inch of hot oil or lard until browned on both sides. Drain on paper towels. Place fried chimichanga seam-side down on a plate and remove toothpicks.

Spread guacamole evenly on top. Spread sour cream on top of guacamole at outer edge of chimichanga in a line from one end to the other. Sprinkle your favorite shredded cheese parallel to sour cream along other edge.

To garnish, spread diced tomatoes and chopped green onions over guacamole down the center of the chimichanga to represent the stripes and colors of the Mexican flag. Serve hot.