Chimichangas Supreme Part 2

Recipe Ingredients

		(cont from part 1)
1 cup	146g / 5.1oz	Wisconsin cheddar cheese - shredded
1 cup	237ml	Sour cream
4		Black olives
1/4 cup	15g / 0.5oz	Green onions - chopped
1 tablespoon	15ml	Whipping cream
		Guacamole - (see index)
2 cups	474ml	Lettuce - shredded
4		Black olives

Recipe Instructions

Crisp and well browned. Drain on paper toweling.

6. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts.

7. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole.

Garnish with shredded lettuce, sliced tomato, and olives.

Source:
Deanna Meyers

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