Torrevieja Forum and Discussion Board

Preparation Time: 25 minutes
Cooking time: 10 minutes
Serves: 6

If served as six portions, provides 295 cals, 17g fat (of which 5g saturates), 1g sugar and 0.4g salt per portion.

Ingredients

- 455g (1lb) lean ground beef (90% lean)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 115g (4oz) tinned chopped green chillies
- ¼ cup salsa
- ¼ tsp ground cumin
- 6 whole wheat tortillas (8 inches)
- ¾ cup shredded Monterey Jack cheese*
- Reduced-fat sour cream and guacamole (optional)

Method

1. In a large skillet, cook beef, onion and garlic over medium heat 6 - 8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chiles, salsa and cumin.

2. Spoon ½ cup beef mixture across center of each tortilla; top with 2 tbsp cheese. Fold bottom and sides of tortilla over filling and roll up.

3. Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10 - 12 minutes or until crisp and browned, turning once. Optional, serve with sour cream and guacamole.

* Not sure this cheese is available in Spain, although it was originally produced by Spanish Franciscan monks in California's Monterey region. If unavailable other alternatives are Havarti cheese, Gouda cheese or Muenster cheese - the later is another American cheese so again may not be available in Spain, and not to be confused with any cheese that originates from Munster in France or Muenster in Germany.