Chimichangas Butt jB

[bryan]

2.5 c pork butt cooked shred

2 T olive oil

1/2 c onion chop

2 cl garlic mince

1/2 T chili powder (Gebhearts)

16 oz salsa

1/2 t cumin ground

1/2 t cinnamon

1 pnch salt optional

20 8" flour tortillas

1 c refried beans

* olive oil for basting

Serve with:

sour cream

guacamole

In large saucepan, saute onion and garlic in oil until tender.

Stir in chili powder, salsa, cumin and cinnamon.

Stir in shredded chicken. Let cool.

Preheat oven to 450.

Grease rimmed 15x10 baking pan.

Working w/one tortilla at a time, spoon 1 heaping T of beans down center of each tortilla.

Top w/scant 1/2c chicken mix. Fold up bottom, top and sides of tortilla.

Place chimichangas in greased baking pan, seam side down. Brush all sides w/oil.

Bake 20-25 min/until golden brown and crisp, turning every 5 min.

Note:

1 c = 8 ounces/ 1/2 pint

2.5c = 20 ounces/ 1.25 pint

KK wins again!!