Phyllo Chimichangas with Mango Salsa

By TPMay

Ingredients

• 1 1/2 pounds stewing beef, cubed
• 2 cups Spanish onions, chopped
• 1 clove minced garlic
• 2 fresh jalapeño peppers, minced
• 2 fresh red chili peppers, minced
• 1 large Idaho baking potato, peeled and cubed
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 12-ounce cans Mexican or other beer
• 1 1/2 cups Monterey Jack cheese, grated
• 20 sheets Athens Fillo Dough (9″ x 14″), thawed
• 1/4 cup butter, melted

Preparation

Step 1

Place beef, onions, garlic, peppers, potato, cilantro, salt and beer into 4-quart saucepan. Bring to a boil, reduce heat to low, cover and simmer about 1 1/2 to 2 hours or until meat is very tender.
If mixture is watery, uncover pot, increase heat to medium and simmer until thickened. Season with salt if necessary. Remove from heat and chill.
Prepare 12 small fillo rolls according to directions for rolls linked to the right.
Divide beef mixture into equal portions, place on fillo and top with 2 tablespoons of cheese, and roll up. Butter outside of each roll and place seam side down on ungreased cookie sheet.
Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown.
Serve with Mango Salsa or your favorite commercial salsa.