Chimichanga

Chimichanga

Ingredients:

• 1/4 lb. ground turkey or ground beef - or half/half
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 warmed flour tortillas
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix or cheddar)
• 1/8 cup water
• canola oil

Directions:

1. Coat skillet with enough oil to just wet the bottom of the skillet
2. Mix turkey, onion, chili powder, sea salt, cumin, diced chilies in skillet
3. Cook over medium heat until turkey is browned.
4. Add garlic and cook another 3-4 minutes (to keep garlic from burning)
5. Pour enough canola oil in and electric skillet to cover 1/2-3/4 of the chimichanga and heat to 350 degrees
6. Place equal portions of meat mixture in the center of each tortilla - be careful to not follow your instincts and put too much in each.
7. Fold sides and ends of tortillas toward center to enclose the filling.
8. Secure with toothpicks
9. Fry chimichangas in the hot oil 3-5 minutes on each side until crisp and golden.

Serves 2 if you are hungry. Easy to modify portions to fit your needs.
Use leftover meat mixture for tacos the next day.