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Ingredientes
- 1 can refried beans - (16 ounce)
- 1 c. shredded Monterey Jack cheese - (4 ounce)
- 1/3 c. medium salsa
- 1 Tbsp. taco seasoning mix
- 1/2 pkt yellow rice mix - (5 ounce pkg) (optional), cooked
- 5 x flour tortillas - (10" dia)
- 2 c. vegetable oil Shredded lettuce Salsa Easy Guacamole (see below) Lowfat sour cream Hominy Ol (see below)
Direcciones
- Stir together first 4 ingredients. Stir in rice, if you like. Place 1/3 c. mix just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks. (Chimichangas may be frzn in heavy-duty zip-top plastic bags up to 3 months.)
- Pour oil into a large skillet; heat to 325 degrees. Fry, in batches, 4 to 5 min on each side or possibly till lightly browned. Drain on paper towels.
- Remove picks; arrange on lettuce. Serve with toppings and Hominy Ole, if you like.
- Easy Guacamole: Mash 1 large avocado. Stir in 1 small chopped garlic clove, 3 Tbsp. salsa, 2 tsp. lime juice, and 1/4 tsp. salt.
- Hominy Ole: Stir together 2 (15.5-oz) cans golden brown hominy, liquid removed; 1 (12-oz) jar salsa; 3 c. (12 ounces) shredded sharp Cheddar cheese; and 1/4 tsp. pepper. Spoon into a lightly greased 8-inch square baking dish. Bake at 350 degrees for 30 min.
- This recipe yields 2 or possibly 4 servings. To serve 4 or possibly 6, double all ingredients, and proceed as directed.
- Comments: To bake, place on a baking sheet, and coat both sides with cooking spray. Bake at 425 degrees for 8 min; turn chimichangas, and bake 5 more min. Remove picks.
