Kaccys Chimichangas Recipes

KACCY'S CHIMICHANGAS

Steps:

• Preheat oven 400°.
• Sauté onions, garlic and jalapeños until onions are soft.
• Add meat, brown and season; drain.
• Set aside in warm place.
• In a large mixing bowl, combine Velveeta cheese, milk (if using cheese and milk), soup, canned diced tomatoes and green chiles; mix well.
• Microwave on high for 6 minutes, stirring every 2 minutes until melted.
• Spray 9x13-inch baking dish with Pam.
• Warm each tortilla in microwave for 30 seconds or so (makes them easier to work with).
• Place a tortilla on plate then add another tortilla on top of it, lapping it half way, as to make the tortilla longer.
• Spoon beef in middle of tortillas, roll and place seam side down, in baking dish; continue until mixture is done (I make 4 large).
• Pour a portion of sauce over tortillas; place in oven for 10 minutes (just to warm).
• Remove from oven and place a dollop of sour cream and guacamole on each individual chimi.
• Garnish with lettuce and tomato.
• You can also prepare on individual plates.
• Just place chimi on plate pour cheese sauce over it and place in microwave for a couple of minutes to warm.
• Dollop and garnish.
• I use the remainder of cheese sauce to mix with my salsa.
• Makes a good queso (cheese dip).

CHIMICHANGAS

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.