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Chorizo Chimichangas Recipe

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This recipe for Chorizo Chimichangas, by , is from The Blaschke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb chorizo sausage, casing removed, crumbled
1 small onion, finely chopped
3/4 c Picante Sauce
1 tsp cumin
1 can - 15or 16 oz - pinto beans, rinsed and drained
1 1/2 c - 6 oz- shredded Monterrey Jack cheese
2 Tbsp margarine, melted
Sour cream, optional
Ripe olive slices, optional

Directions:
Directions:
Preheat oven to 500.
Brown sausage with onion, drain. Stir in Picante and cumin; simmer 5 minutes or until most odd liquid has evaporated. Remove from heat. Stir in beans, mashing slightly with back of wooded spoon. Add cheese; mix well. Brush one side of tortillas with margarine. Spoon heaping 1/3 c meat mixture onto center of unspread side. Fold 2 sides over filling; fold ends down. PlCe seam side down in 13x9 baking dish. Bake on center oven rack about 13 minutes or until crisp and golden brown. Top with sour cream and olives, if desired and serve with additional Picante Sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes plus cooking time.

 

 

 

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