Recipe: Better Homes and Gardens Chimichangas for Susan

I found this on the Better Homes and Gardens web site! These are baked though and not fried..
Hope this helps more! You can fry them too though.

Chimichangas

1 pound cooked, beef, pork or chicken
1 (16 oz) jar salsa
1 (16 oz) can refried beans
1 (4 oz) cut diced green chili peppers
1 (1 1/4 to 1 1/2 oz) envelope burrito or taco seasoning mix
16 (7 or 8 inch) flour tortillas
16 ozs monterey jack or cheddar cheese cut into sixteen 5 x 1/2 inch sticks
salsa..optional
sour cream..optional
cooked rice..optional
cooking oil...optional

1. Using two forks, shred cooked meat or chicken (should have about 3 cups). In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through.

2. In another skillet heat tortillas, one at a time, over medium low heat about 30 seconds per side. For each chimichanga, place 1/3 cup meat mixture atop a tortilla near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side.

3. Bake, uncovered in 350 degrees ove for 30 minutes. Uncover and bake 10 minutes more or until heated through.

4. Serve with salsa, sour cream and hot cooked rice if desired.
Makes 8 servings.

To Fry:
heat about 1-inch depth of oil in a skillet. Cook chimichangas, uncovered, in hot oil about 18 minutes over medium~low heat or until golden, turning often.