STUFFED GREEN PEPPER CHIMICHANGA
STUFFED GREEN PEPPER CHIMICHANGA

STUFFED GREEN PEPPER CHIMICHANGA

Yield
1 portion
Ingredients: Measure:
8 inch flour tortilla
1 tortilla
1 stuffed green pepper
Water and corn starch mixture
1 oz
Wesson® Smart Choice Cottonseed/Canola Blend
Shredded lettuce
1 oz
Chopped onion
1/2 oz
Sour cream
1/2 oz
Black olives, sliced
1/2 oz
Guacamole
1/2 oz
1/2 fluid oz

Directions

  1. Heat tortilla until warm.

  2. Cut one Award Cuisine Stuffed Green Pepper in half and place both halves slightly below center of tortilla.

  3. Brush inside edge of tortilla with water/corn starch mixture.

  4. Fold bottom edge over the stuffed pepper halves, then fold in the sides of the tortilla. Roll the tortilla to finish the seal.

  5. Fry the rolled, sealed tortilla at 350°F until golden and crisp and internal temperature of 165°F.

  6. Serve with the following optional sides: shredded lettuce, chopped onions, sour cream, sliced black olives, guacamole, Rosarita Salsa.

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