3731. SHRIMP and BACON CHIMICHANGAS

serves 4-6


10 slices bacon
1 1/2 lb. fresh or frozen large shrimp (if frozen, thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas

In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1-inch long pieces.

Peel and de-vein the shrimp, then cut into 1-inch long pieces. Add to the frying pan and fry to 1-2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese, salsa, 1-2 slices of avocado, and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1-2 minutes per side, until dark brown in color (be careful not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.


bacon recipe source: cookaz.com (Italian and Mexican recipes at home)

1389. CHIMICHANGAS with BACON

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
salsa
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