---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHIMICHANGAS (DEEP FRIED BURRITOS)
  Categories: Mexican
       Yield: 6 servings
  
       1 lb Ground meat, browned and
            -drained
       1 md Onion, chopped
     1/2 c  Red chile sauce or enchilada
            -sauce
      12    Flour tortillas
            Oil for frying
       2 c  Cheddar cheese
       2 c  Shredded lettuce
       2 c  Chopped green onions
  
   In a large skillet, brown meat and drain.  Add onion and chile or enchilada
   sauce.  Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
   tortilla, tucking in ends, and fasten with wooden toothpicks.  Only
   assemble 2 or 3 at a time as tortilla will absorb liquid from sauce.  In a
   large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
   turning until golden about 1 to 2 minutes.  Drain on paper towels and keep
   warm.l Garnish with cheese, lettuce, and onion.
   
   Yield:  12 Chimichangas or fried burritos
   
   From:  “Celebrate San Antonio - A Cookbook” by the San Antonio Junior
   Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
  
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