Chili cheese chimichanga's

10
Lynn Socko

By
@lynnsocko

This is a great way to use leftover roast and/or chili.

Rating:

★★★★★ 4 votes

Comments:
Prep:
24 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

  • ·
    roast, steak, or brisket, slow cooked to shred
  • ·
    american cheese slices or any cheese you like (reduced fat opt)
  • ·
    homemade or store bought chili
  • ·
    or leftover shredded beef chili, drained

How to Make Chili cheese chimichanga's

Step-by-Step

  1. Shred beef and add chili. Just enough chili to "coat" shredded beef. Heat for about 20 min. till heated through. (You can cook a roast in your crock pot low and slow just for this)
  2. On a tortilla, place cheese & chili meat in center of tort. You could also add chopped onions, tomatoes and/or jalapenos. Do not place all the way to ends. Fold up sides, then roll up tortilla. Lay seam side down on plate.
  3. In med. skillet, add about 1-2" of canola oil over med. high heat. When oil is hot, place tortilla rolls seam side down until browned. Turn over & brown top side. Serve with sour creme or salsa.

Printable Recipe Card

About Chili cheese chimichanga's

Course/Dish: Beef Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #cheesy



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