Chimichangas

3 cups of cubed raw chicken, beef or pork

3 tablespoons of butter or margarine

1 cup of diced white onions

2 tablespoons of flour

¼ teaspoon of garlic powder

¼ teaspoon of cumin

1 teaspoon of seasoned salt

1 3 ½ ounce can of green sauce(tomatillos and chiles)

1 cup of chicken of beef stock or bouillon

red peppers

mushrooms

monterey jack cheese

12 large flour tortillas

Roasted Red Pepper Sauce:

2 Red Peppers

veggie oil

salt and pepper

heavy cream

Coat the red peppers in oil and

Chicken Chimi Scrumptious fuselage of marinated chicken, peppers, mushrooms, onions, a secret sauce and Monterey Jack rolled in a tortilla, licked, sealed and quickly deep fried. Topped with a mildly-spiced red pep

Directions:

Cook the meat in butter until done. Add onions and cook for 3-4 minutes longer. Stir in flour and mix well. Add spices, potatoes, sauce and stock. Simmer until it thickens, which should take 5-10 minutes. Divide the mixture and place on tortillas. Fold into a rectangle (like a burrito) and bake in a 425 degree over for ??? minutes. Sprinkle cheese over all the chimichangas. Melt cheese under the broiler.

Use beans as a side dish, accompanied with some Mexican rice. Spice up the beans with a little bit of salt, pepper, ???.

To make a quick version of Mexican rice, simply cook up some minute rice and add some salsa a little at a time to it until the rice is coated with the liquid of the salsa.

http://www.associatedcontent.com/article/583005/mexican_food_recipe_chimichangas.html?cat=22

Mexican Food Recipe: Chimichangas By Jared DuBach, published Feb 04, 2008