• 4servings

Rate this recipe:

Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. (cont from part 1)

  2. 1 cup 146g / 5.1oz Wisconsin cheddar cheese - shredded

  3. 1 cup 237ml Sour cream

  4. 1/4 cup 15g / 1/2oz Green onions - chopped

  5. 1 tablespoon 15ml Whipping cream

  6. Guacamole - (see index)

  7. 2 cups 474ml Lettuce - shredded

  8. 4 Black olives

Instructions Jump to Ingredients ↑

  1. Crisp and well browned. Drain on paper toweling.

  2. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts.

  3. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole.

  4. Garnish with shredded lettuce, sliced tomato, and olives.


Send feedback