suggested recipes

Greek Chimichangas

 

Prep. time : 30 min. | serves : 4

Ingredients
  • 1/2 lean ground beef
  • 1/2 cup onion, finely chopped
  • 1 bunch spinach, washed
  • 1/2 cup sour cream
  • kitchen string
  • 2 cloves garlic, minced
  • 1 cup tomatoes, peeled and chopped
  • 6 oz. feta cheese, crumbled
  • vegetable oil
  • Village Gourmet Mexican Flour Tortillas (medium or large)


Directions

Heat a heavy non-stick skillet over medium high heat. Saute ground meat 4-5 minutes or until brown, drain fat and discard. Add garlic and onion and cook 5-7 minutes until onion is translucent. Do not brown. Stir in tomato until heated through, then add Spinach and cook, stirring until Spinach is just wilted. Remove from heat. Stir in feta cheese and sour cream and mix well. Season with salt and pepper to taste.

Heat a heavy non-stick skillet over medium high heat. Saute ground meat 4-5 minutes or until brown, drain fat and discard. Add garlic and onion and cook 5-7 minutes until onion is translucent. Do not brown. Stir in tomato until heated through, then add Spinach and cook, stirring until Spinach is just wilted. Remove from heat. Stir in feta cheese and sour cream and mix well. Season with salt and pepper to taste.

Fill warm soft tortillas with approximately 3 tablespoons of mixture and wrap burrito-style, closed at both ends. Fill all tortillas and wrap securely by tying each with cotton string. Heat about 1 inch of oil in a heavy skillet over medium high heat. When oil is about 375F, gently add tortilla wraps (do not overcrowd) and fry 3-4 minutes, or until crunchy and golden brown on all sides. Drain on paper towels, cut away string and serve.

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