Cheesesteak Chimichanga Tasty Recipes

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Cheesesteak Chimichanga

"This dish combines two superb favorites. It's a chimichanga with a scrumptious cheesesteak filling at the inside. Serve heat with ranch dressing for dipping."

Ingredients :

1 tablespoon butter
1 cup sliced green bell pepper
1 onion, chopped
1 pound shredded cooked pork
2 cups canola oil for frying, or as wanted
four big flour tortillas
4 slices Swiss cheese, halved

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

Melt butter in a skillet over medium warmth. Cook and stir bell pepper and onion in warm butter until onion is translucent and pepper is tender, about five minutes. Add red meat; cook dinner and stir until the beef is hot, about five minutes more. Remove from warmness.
Pour sufficient canola oil into a saucepan to reach about 1 inch deep; warmness to 375 levels F (190 tiers C).
Arrange tortillas on a flat surface; area halves of cheese slices end to quit lengthwise onto each tortilla. Layer an same amount of steak mixture atop every cheese slice. Roll tortilla around filling as you'll a burrito, with the sides tucked in to close the ends, forming chimichangas.
Cook chimichangas within the hot oil until browned completely, about 5 minutes per aspect; drain on paper towels.

Notes :

Be sure the oil is properly heated so the tortillas will brown without absorbing excess oil. Or brush the tortillas with a small quantity of butter and bake in the oven at 375 for approximately five mins in step with aspect, till browned and crisp.
Alternative cooking technique: If you prefer to no longer fry the chimichangas, brush the tortillas with a small amount of melted butter and bake at 375 till browned and crisp.
Reynolds® Aluminum foil may be used to maintain food wet, prepare dinner it evenly, and make smooth-up easier.

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