Bacon Chimichanga

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 1
• 1/2 lb shredded chicken skinless chicken breast, or (96/4 % lean ground beef, or top round steak chopped thin)
• 1/2 lb chopped and cooked center cut bacon piece
• 2 tomatoes, chopped
• 1/2 onion, diced
• 1 (3 ounce) can chopped green chilies
• 2 teaspoons southwest seasoning
• 2 tablespoons fresh cilantro
• 2 flour tortillas
• 1/4 cup extra virgin olive oil (or corn oil for the original fattier version)
• 1/2 lb shredded cabot 75 cheese
• 1/2 cup salsa
• 1/2 cup shredded lettuce
• 1/2 cup sliced black olives

Recipe

recipe

• 1 chimichanga directions:.
• 2 1. preheat oven to 350°f.
• 3 2. cook meat on stove top, draining and rinsing grease if necessary.
• 4 3. cook, blot and crumble bacon.
• 5 4. saute onion and chiles adding spice mix and cilantro.
• 6 5. mix meat, and bacon with onions and chiles. add tomatoes, and mix well.
• 7 6. place ½ cup of meat in a tortilla and fold like a burrito.
• 8 7. place seam side down on a non-fat sprayed cooking sheet.
• 9 8. take a very small amount of extra virgin olive oil (½ teaspoon or less) and coat tortilla with fingers.
• 10 9. bake for 7-10 minutes till golden brown.
• 11 10. remove from oven and place on plate.
• 12 11. top with cheese, garnish with tomatoes and olives.
• 13 (there's also an older, less healthy version you may be interested in making -- ).
• 14 fat version of recipe:.
• 15 1. in skillet, cook bacon & grease breaking into pieces as it cooks.
• 16 2. as bacon nears completion, add onion & saute.
• 17 3. lower heat & add chilies, seasonings and cilantro, simmer 2 to 3 minutes.
• 18 4. add meat, and if you desire add tomatoes.
• 19 5. place 1/2 cup meat filling on each tortilla.
• 20 6. fold envelope style (like a burrito).
• 21 7. fry, seam side down, in 1/2 inch of hot corn oil, until mildly crispy and tan.
• 22 8. turn and brown other side. drain briefly on paper towels.
• 23 9. place on plate and top with shredded cheese, sour cream, and salsa.
• 24 10. garnish with lettuce around the chimichanga and top with chopped tomatoes and sliced black olives).