This version of the classic deep-fried burrito features refried beans, beef filling, pic de gallo and black olives.
3 lbs. refried beans, hot
24 10-in. flour tortillas
3 lbs. taco beef filling
1 lb. + 2 oz. pico de gallo
1 1/4 cup + 3 tbsp. deep-fat frying oil
12 oz. lettuce, shredded
12 oz. sour cream
1/4 cup black olives, sliced
1. Spread 2 oz. beans across lower third of each tortilla. Top with 2 oz. taco filling. Fold lower edge of tortilla over filling. Fold both sides in and roll tightly. Secure with toothpick.
2. Deep fry chimichangas at 350°F for 11/2 mins. or until golden brown. Drain well. Remove toothpick. Place on serving plate.
3. Garnish with 1/2 oz. lettuce, 3/4 oz. pico de gallo, 1/2 oz. sour cream and 1/2 tsp. olives. Serve immediately.
Recipe by Sodexo