GRILLED SHREDDED BRISKET CHILI CHEESE CHIMICHANGAS
A tasty variation to a traditional fried chimichanga. Prep time does not include cooking the beef.
Provided by Lynn Socko @lynnsocko
Categories Tacos & Burritos
Number Of Ingredients 4
Steps:
- NOTE: You could also used a slow cooked roast. I slowed cooked my brisket flat overnight in an elec turkey roaster, then re-seasoned with cumin, granulated garlic and black pepper after shredding.
- In a pot mix together shredded beef and chili, enough to bring it to the consistency you like and heat to combine.
- Using heated 10 or 12" flour tortillas place american cheese on bottom, add generous amount of warm or room temp chili beef and add more american cheese on top. Fold in ends and roll, now pat down to make a flatter rectangle shape.
- Lightly brush all side with olive oil or spray with non stick spray. Grill over med. heat until tortilla is toasted. Enjoy!!
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