Friday, May 2, 2008

Chimichangas (kid friendly)


Prep Time:15 min
Total Time: 55 min
Makes:4 servings, two pouches each

1 lb. ground beef
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 8 slices
2 cups oil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup finely chopped fresh cilantro

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed red pepper; mix well. Cook until onions are tender, stirring occasionally; drain.

PLACE 1/4 cup of the meat mixture and 1 VELVEETA slice in the center of each tortilla. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add tortilla pouches, two at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Top each serving with 1 Tbsp. each of the sour cream and cilantro.

1 comment:

Renee said...

Thanks for the Cinco De Mayo ideas! Ava and I made our own take on the Chimichangas, and they were so good! We loved our family Cinco De Mayo dinner, thanks for the great ideas!