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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Special equipment: Wooden skewers or round toothpicks | 2. Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine. | 3. Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer. | 4. In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	3		ripe	-	-	-	-
red onion	1		diced	-	-	-	-
serrano chilies	2		chopped	-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
tomato	3		ripe diced	186.2069	41.2894	9.7151	1.6192
garlic clove	3		diced	-	-	-	-
salt black pepper			ground	-	-	-	-
flour tortilla	12			-	-	-	-
monterey jack cheese	1 1/2	cups	shredded	-	-	-	-
canola oil	1			123.76	0.0	0.0	14.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1		sliced	60.0	14.01	1.65	0.15
beef	3	lbs	ground	2694.3419	0.0	264.2632	173.2271
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
chili powder	4	teaspoons		30.456	5.3676	1.4537	1.5422
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
celery salt	2	teaspoons		-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.