el charro cafe chimichangas el charro
El Charro Cafe Chimichangas el Charro Source: Sunset Recipe Annual 2000 Edition El Charro Café: The Tastes and Traditions of Tucson (Fisher Books, Tucson, 1998) Notes: You can make...
Ingredients
- 6flour tortillas (12 to 14 inches)
- 2firm-ripe avocados (about 1/2 pound each)
- 2tablespoonlime juice
- 1(16 ounce) can red chili or enchilada sauce
- 3cupshredded lettuce (iceberg and/or romaine) and/or red cabba
- 2cup(about 1/2 pound) shredded jack and/or cheddar cheese
Directions
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El Charro Cafe Chimichangas el Charro Source: Sunset Recipe Annual 2000 Edition El Charro Café: The Tastes and Traditions of Tucson (Fisher
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But 12- to 14-inch tortillas (the fresher, the more flexible) make impressive chimis too—even 10-inchers will do—and they're easier to deep-
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As a crisp alternative to frying, place rolled chimis in an oiled 10 x 15-inch pan and brush lightly with salad oil
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Bake on the lowest rack in a 400 degree oven until golden, about 35 minutes
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If desired, sprinkle with cheese
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6 flour tortillas (12 to 14 inches) Filling About 1 1/2 quarts salad oil 2 firm-ripe avocados (about 1/2 pound each) 2 tablespoons lime juic
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Fold 1/3 up over center
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Spoon 1/6 of the filling across the doubled portion, leaving a 2-inch border at each end