10 ounce canned tomatoes diced green drained canned
2 teaspoons chili powder
5 servings garnish: cilantro fresh chopped
10 9-inch flour tortillas ()
2.5 cups ground beef-tomato sauce thawed
1 teaspoon ground cumin
16 ounce refried beans canned
8 ounce mexican four-cheese blend shredded
5 servings vegetable oil
Equipment
paper towels
sauce pan
dutch oven
Directions
Stir together first 4 ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes.
Spoon about 1/3 cup sauce mixture just below center of 1 tortilla. Fold bottom third of tortilla up and over mixture, just until covered. Fold left side of tortilla over mixture; repeat with right side.
Roll up, and secure with wooden picks. Repeat with remaining sauce mixture and tortillas; set chimichangas aside.
Stir together diced tomatoes and green chiles and tomato sauce in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Keep warm.
Pour oil to depth of 1 inch into a Dutch oven; heat to 37
Fry chimichangas, in batches, 2 minutes on each side or until golden brown.
Drain on wire racks over paper towels.
Remove wooden picks.
Arrange chimichangas on platter. Spoon hot tomato mixture evenly over tops, and sprinkle evenly with shredded cheese.
