Southern Living Recipies Recepies

Bean and Cheese Chimichangas

Prep: 10 minutes
Fry: 20 minutes
Yield: 2 servings

• 1 (16-ounce) can refried beans
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/3 cup medium salsa
• 1 tablespoon taco seasoning mix
• 1/2 (5-ounce) package yellow rice mix, cooked (optional)
• 5 (10-inch) flour tortillas
• 2 cups vegetable oil
• Shredded lettuce

Toppings:

• salsa
• Easy Guacamole (recipe below)
• sour cream
• Hominy Ole (recipe below) (optional)

1. Stir together first 4 ingredients. Stir in rice, if desired.
2. Place 1/3 cup mixture just below center of each tortilla.
3. Fold opposite sides of tortillas over filling, forming rectangles; secure with wooden picks.
4. Pour oil into a large skillet, and heat to 325 degrees. Fry chimichangas, in batches, 4 to 5 minutes on each side or until lightly browned.
5. Drain on paper towels.
6. Remove wooden picks, and arrange chimichangas on lettuce.
7. Serve with toppings and Hominy Ole, if desired.

White Chocolate Chip Oatmeal Cookies

• 1 cup butter or margarine, softened
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 11/2 cups uncooked regular oats
• 2 cups (12ounces)
• white chocolate morsels
• 1 cup coarsely chopped pecans

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
3. Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

Yield: About 5 dozen