Mike's Green Chile Chimichangas

• 2 can 16 oz Rosarita Brand Refried Beans
• 1/2 cup Fine Minced White Onions heaping
• 1/2 cup Fine Minced Jalapenos seeds/membranes removed
• 1/2 cup Fresh Cilantro packed
• 1/2 cup Mexican 3 Cheese packed
• 1/2 cup ROTEL Diced Tomatoes With Green Chilies fully drained
• 2 can 4 oz Generic Diced Green Chilies fully drained + 2 cans reserves - or, Bueno Hatch Green Chiles
• 1 can 2.25 oz Sliced Black Olives fully drained
• 1/2 tsp Granulated Garlic - Onion Powder - Ground Cumin - Chili Powder
• 1/4 tsp Table Salt & Mexican Oregano
• 1 1/2 tsp Green Chile Powder see photo
• 1/4 cup Your Favorite Green Or Red Salsa preferably green
• 1 Flour Tortillas your choice of sizes - 4" 6" 8" or 12"
• 1 quart Cooking Oil high heat oil
• 1 packages Toothpicks

1. Gather and fully drain all of your canned ingredients.
2. I actually use Bueno Hatch Green Chilies but that may not be available to you in your area.
3. Nor, the Green Chilie Powder.
4. I'll include a link to where you can purchase it in my, "Roast Your Own Chiles," recipe below.
5. It's well worth having in your spice rack!
6. Add all spices and cheeses.
7. Chop all of your vegetables.
8. Excluding tortillas and oil, add everything listed, including 1/4 cup of your favorite salsa and mix well.
9. Your salsa choice will be your only fluids in your bean mixture so don't forget it!
10. ;0) Heat covered in microwave for 3.5 minutes.
11. The short cook time is only meant to heat the beans and slightly soften your chopped vegetables.
12. You'll definitely want that crisp or chew to your veggies in your chimichangas.
13. Using what sized tortillas you've chosen, place bean mixture down the center of your flour tortilla.
14. Add more cheese and additional green chilies to the top.
15. Roll up as tightly as you can and seal tortillas with a toothpick.
16. Fry toothpick side up first.
17. I wouldn't use corn tortillas.
18. They will crack and split on you every time.
19. Do not overload your frying pan either.
20. Go with two chimichangas at most.
21. Deep fry your green chilie bean chimichangas in oil until browned and crispy.
22. Drain on paper towels, remove all toothpicks and serve immediately.
23. Consider serving a basic green chile dipping sauce, a homemade pico de gallo, salsa fresca, sour cream with chives and/or a red or green salsa to the side.
24. Ice cold Mexican beers with lime also go great with these spicy little bad boys!
25. If you'd like an EASY green enchilada sauce poured over the tops of these or even dipped into it, feel free to check out my one minute, seriously delicious enchilada recipe below.
26. Three items is all it takes!
27. Garnish as you desire.
28. Chopped tomatoes, thin sliced lettuce and / or sliced cabbage with fresh chopped Cilantro are excellent bedding garnishment options.
29. Guacamole, additional Hatch green chilies, green salsa and sour cream with chives are pictured.
30. I also served these with the 1 minute enchilada sauce listed above in side bowls for dipping.
31. Enjoy!

beans, white onions, jalapenos seeds, fresh cilantro, tomatoes, generic, black olives, garlic, salt, green chile powder see photo, favorite green, flour tortillas, cooking oil, toothpicks

Taken from cookpad.com/us/recipes/352709-mikes-green-chile-chimichangas (may not work)