Title: Chimichangas Supreme Part 2
Categories: Mexican
Yield: 4 Servings
| | | (cont. from part 1) |
| 1 | c | Shredded wisconsin |
| | | Cheddar cheese |
| 1 | c | Sour cream |
| 4 | | Black olives |
| 1/4 | c | Chopped green onions |
| 1 | tb | Whipping cream |
| | | Guacamole (see index) |
| 2 | c | Shredded lettuce |
| 4 | | Black olives |
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. 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.