Microwave Recipes -- Chimichangas

Recipes on this page were developed or tested by Judy Borreson Groom, Times home economist.

The following recipe is adapted from ``Mexican Microwave Cookery'' by Carol Medina Maze.

CHIMICHANGAS

5 servings; approximate preparation time 20 minutes

1/2 pound lean ground beef, crumbled

2 green onions, finely chopped

1 clove garlic, peeled and minced

1/4 teaspoon dried leaf oregano, crumbled

1/4 teaspoon seasoning salt

1/8 teaspoon freshly ground pepper

5 (8-inch) flour tortillas

10 tablespoons refried beans

1/3 cup medium salsa

5 tablespoons shredded sharp cheddar cheese

1 tablespoon oil

1/3 cup sour cream

1. Combine ground beef, green onions, garlic, oregano, seasoning salt and pepper in medium-size microwavable bowl. Cover with piece of wax paper and microwave at 100 percent power for 3 minutes, stirring twice. Drain liquid from mixture.

2. Brush both sides of tortillas very lightly with water. Stack and wrap in wax paper. To soften tortillas, microwave at 100 percent power for 50 seconds.

3. Spread 2 tablespoons of refried beans on each tortilla, then put on 1 tablespoon of salsa sauce. Sprinkle on 2 tablespoons of meat mixture and 1 tablespoon shredded cheese. Fold bottom edge of tortilla up; fold left side, then right side, over filling; then fold top of tortilla down. Brush both surfaces of chimichangas very lightly with oil.

4. Heat a microwave browning dish at 100 percent power for 4 minutes. Place all the chimichangas folded side up on browning dish; microwave at 100 percent power for 2 minutes. Carefully turn over and continue microwaving 2 to 3 minutes until hot. Serve with sour cream.