STUFFED GREEN PEPPER CHIMICHANGA
Yield Portion Size
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 |
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 111 mg | 11% |
Carbohydrate | 48 g | 16% |
Cholesterol | 30 mg | 10% |
Total Fat | 31 g | 48% |
Iron | 3 mg | 15% |
Potassium | 222 mg | 0% |
Calories | 517 kcal | 26% |
Sodium | 1180 mg | 49% |
Protein | 12 g | 24% |
Saturated Fat | 7 g | 37% |
Sugars | 10 g | 1% |
Dietary Fiber | 5 g | 22% |
Vitamin C | 20 mg | 34% |
Vitamin A | 490 iu | 10% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat tortilla until warm.
-
Step 2
Cut one Award Cuisine Stuffed Green Pepper in half and place both halves slightly below center of tortilla.
-
Step 3
Brush inside edge of tortilla with water/corn starch mixture.
-
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.
-
Step 5
Fry the rolled, sealed tortilla at 350°F until golden and crisp and internal temperature of 165°F.
-
Step 6
Serve with the following optional sides: shredded lettuce, chopped onions, sour cream, sliced black olives, guacamole, Rosarita Salsa.
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