Grilled Shredded Beef Chimichangas
Ingredients
You'll need:1 medium onion, finely diced
1 small jalapeno or medium poblano pepper, finely diced [optional
olive oil
salt & black pepper to taste
2 1/2-3 cups shredded beef/left over pot roast
8 [10] inch flour tortillas
1 [10 oz] can chili seasoned tomatoes [like Rotel chili fixins']
3 cups shredded colby-jack or pepper jack cheese, divided
Seasonings:
1-2 Tbsp taco seasoning [or to your taste... I used McCormick's]
1 tsp ground cumin
1/2 tsp lemon pepper
3-4 cloves minced garlic
1/4 tsp cayenne [optional]
2-3 Tbsp chopped cilantro
Instructions
On the stove top, cook the onion and peppers in a couple of drizzles of olive oil until they begin to brown. Add the minced garlic, and saute for an additional minute. Add the chopped beef, tomatoes and seasonings with the exception of the cilantro. Lower the heat and simmer for around 15 minutes, until the tomatoes break down, and some of the liquid cooks away, then remove from the heat. Stir in the chopped cilantro.Lay the tortillas out on the counter or cutting board and sprinkle each down the middle with one half of the shredded cheese. Divide the meat evenly between the tortillas and sprinkle the remaining cheese on top.
Fold each side of the tortilla to the middle, and begin rolling up from the shortest end.
Spritz the tortilla liberally with olive oil or vegetable oil cooking spray on all sides, then lay seam side down on your preheated grill pan. Turn to grill until golden on all sides, pressing down gently with a spatula. Serve hot with lettuce and fresh guacamole. Yield: 8 grilled Chimi's