Chimmy Chunkas or Carne (meat) Chimichangas. These are great and better if you have a friend help you make them. Besides being so yummy, this recipe makes 40 servings, Well unless the guys need two each. They are great to put in the freezer for use later.
*Keep grated cheese separate, 3 packages of each is fine
Brown stew meat and brown/drain hamburger. Cook on low overnight or all day in a crock pot. Pour off liquid and store in freezer until fat separates. Lift off fat and add liquid to the roast that has been shredded.
Stir green chilies and tomatoes into meat. Add spices; more chili can be added if desired. I used a medium chopped onion instead of the dried minced onion. Cook until most of the liquid is gone.
Place enough longhorn cheese on one side of the flour tortilla to cover 3-4 inches, put in 2-3 Tbsp. or enough meat mixture to cover cheese and make 1 full chimichanga. Top with jack cheese, season with salt, pepper and garlic salt. Roll up, tucking in ends and secure with toothpick.
Deep fry in very hot oil (450 degrees F) until golden brown. Drain. Place on cookie sheet.
Top with cheese slices or extra grated longhorn. Put in oven for 15 minutes or until cheese melts.
These freeze well. Cool before freezing, wrap 2 - 4 per package without the cheese on top, in heavy foil.
To heat, put in oven for about 30 minutes at 350 degrees F before putting cheese on top. Put back in the oven just until cheese melts. Top with chili salsa or hot sauce.
I have had a couple of these lost in the back of the freezer for a year. And they were still very good when heated up. Normally they are eaten long before 6 months. Vi
Time: A long time,but worth it.
Source: From a Co - worker, long ago
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