Chimichangas

By McCarleyRHLAC

Ingredients

• 2 tablespoons canola or vegetable oil, divided
• 1 medium onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 poblano pepper, seeded and thinly sliced
• 2 cups shredded leftover beef roast (you could also use chicken or pork)
• 8 8-inch flour tortillas
• 1 cup (4 ounces) shredded pepper jack, Monterey jack, or cheddar cheese
• sour cream, guacamole, and salsa, for serving (optional)

Preparation

Step 1

Preheat the oven to 400 degrees. In a medium skillet, preheat one tablespoon of the oil over medium heat.

Add the onions and pepper to the skillet and cook, stirring constantly, until tender, five to eight minutes. Add the shredded beef and cook until heated through.

Divide the beef mixture evenly among the tortillas (slightly less than 1/2 cup of the mixture per tortilla) then top each with two tablespoons of cheese.

Roll tortillas

Brush both sides of the chimichangas with the remaining oil. Place on the baking sheet with the folded side down. Bake for six to eight minutes then turn over and bake for another six to eight minutes, until lightly browned on both sides. Serve immediately with desired toppings.