STUFFED GREEN PEPPER CHIMICHANGA

STUFFED GREEN PEPPER CHIMICHANGA
STUFFED GREEN PEPPER CHIMICHANGA

Yield Portion Size

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

Directions

  1. Step 1

    Heat tortilla until warm.

  2. Step 2

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

  3. Step 3

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

  4. Step 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. Step 5

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

  6. Step 6

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

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