grilled shredded brisket chili cheese chimichangas

How To Make grilled shredded brisket chili cheese chimichangas

• 
  1

  NOTE: You could also used a slow cooked roast. I slowed cooked my brisket flat overnight in an elec turkey roaster, then re-seasoned with cumin, granulated garlic and black pepper after shredding.
• 
  2

  In a pot mix together shredded beef and chili, enough to bring it to the consistency you like and heat to combine.
• 3

  Using heated 10 or 12" flour tortillas place american cheese on bottom, add generous amount of warm or room temp chili beef and add more american cheese on top. Fold in ends and roll, now pat down to make a flatter rectangle shape.
• 4

  Lightly brush all side with olive oil or spray with non stick spray. Grill over med. heat until tortilla is toasted. Enjoy!!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card