Chimichangas Supreme Part 2
(cont. from part 1)
1 cup Shredded wisconsin
Cheddar cheese
1 cup Sour cream
4 Black olives
1/4 cup Chopped green onions
1 tablespoon Whipping cream
Guacamole (see index)
2 cups Shredded lettuce
4 Black olives
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.