6 (12- to 14-inch) flour tortillas
1 pound ground beef (hamburger)
1 medium onion
chopped 1/2 cup Chef Fartenburn's Gourmet Hot Sauce Salt and black pepper to taste Vegetable oil 2 cups shredded Cheddar cheese 2 cups shredded
iceberg lettuce 2 cups chopped green onions Chopped tomatoes
(optional) Sliced black olives (optional)
Preheat oven to 350 degrees F.
Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels
and warm on high for 6 or 7 seconds per tortilla. In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan.
Add onion, Chef Fartenburn's Gourmet Hot Sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden
toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce. In a large pot or deep fryer over medium heat,
add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F. Fry the chimichangas (1 or 2 at a time), approximately 3 minutes or until
golden brown. Remove from oil, drain, and place on serving plates.
Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer. Makes 6 Chimichangas.