Thursday, February 26, 2009


1/2 lb. bacon, chopped
1 lb. top round steak, chopped
1/2 onion, diced
2 tomatoes chopped
1 can chopped green chilies
1 teaspoon salt
1 1/2 teaspoon oregano
1 to 2 teaspoons chili powder
2 tablespoons minced, fresh cilantro
12 large flour tortillas, warmed
vegetable oil
shredded cheddar
sour cream
shredded lettuce
sliced black olives

In skillet, cook bacon & grease breaking into pieces as it cooks. As bacon nears completion, add onion and saute. Lower heat & add chilies salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes. Add cooked & shredded chicken and tomatoes, & mix well. Simmer 2 to 3 minutes. Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan. Turn and brown other side. Drain briefly on paper towels. Place on plate and top with shredded cheese, sour cream, and salsa. Place shredded lettuce around chimichanga and top lettuce with chopped tomatoes and sliced black olives.

courtesy of: Greensboring: Outside the Media, Beyond the News, Greensboro, North Carolina

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