Chi Chi’s Seafood Chimichanga With Cheese Sauce
1 package. flour tortillas, 6 or 8 inch
1 16 oz. package crabs, flakes
1 cup cottage cheese
1/4 cup Parmesan cheese
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
Preheat oven to 375 degrees.
Mix all ingredients except tortillas. Warm tortillas until pliable ( about
10 second in microwave ). Wet one side of tortilla and place wet side down.
Spoon on filling ingredients. Roll to hold in filling.
Spray baking dish with non-stick coating. Lay chimichangas seam side down
on baking dish.
Bake 25 minutes.
Serve with cheese sauce
4 Tbsp. butter or margarine
4 Tbsp. flour
1/2 tsp. salt
2 dashes pepper
2 cups milk (I use evaporated skim milk for this)
8 oz. grated montery jack cheese
1 Tbsp. lemon juice
In a small sucepan melt butter or margarine. Stir in flour, salt, and
pepper. Add milk all at once. Cook and stir over medium heat untill
thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat.
Add cheese, stir until melted. Just before serving, add lemon juice and
stir until smooth.