Subtitle: YUM.
I had no doubts when I found this recipe, courtesy of Rachael Ray. Cheesesteaks? Good. Chimichanga? Gooood.
*bonus points if you know the reference...*
I made them tonight for Anthony and I after we got back from a short walk on the greenway and a trip to get coke products at Harris Teeter before the buy 2/get 3 deal ran out. We're both stocked for MONTHS now. But I digress.
Cheesesteak Chimichangas
2 tbsp (or so) extra-virgin olive oil
1 red bell pepper, sliced
1 large onion, sliced
salt and freshly ground pepper to taste
1 pound (or so) steak strips/stir fry beef
8 slices provolone or pepperjack cheese
4 burrito-size flour tortillas
Heat olive oil in fry pay and saute onions and peppers. Toss salt and pepper in, add meat and saute until fully cooked. Divide the mixture into 4 equal parts and divide onto tortillas, adding 2 slices provolone cheese to each. Fold each tortilla over. Wipe fry pan out, and brown the chimichangas on each side.
I served these with Uncle Ben's spanish style rice (one of our favorites). The entire meal took less than 20 minutes to prepare, and truthfully was pretty cheap. Anthony ate both his chimichangas and I saved one for lunch or dinner tomorrow, so it was perfect for me.
As for rating this recipe..I'd give it 2 thumbs up. I may experiment in the future with a pepperjack cheese or some tomato flavor, but it's pretty fabulous as is. Anthony gave me a fist bump when he first bit into it, which is a high praise from him...about 5 minutes into the meal came another fist bump. When I pointed out that he'd already done that once he replied "it's deserving of two."
So there you go :)
