Guest guest Posted May 9, 2005 Report Share Posted May 9, 2005 CHIMICHANGAS 1 large onion 2 cloves garlic, chopped 1 pkg. soy tempeh, cubed 1/2 tsp. cumin 1/2 tsp. oregano 1/2 tsp. salt 1 can (10oz.) Rotel (diced tomatoes & green chilies)--I use milder 10 softened corn tortillas oil for frying wooden toothpicks In a well oiled skillet, fry tempeh over medium heat until golden, takeout of the skillet and set aside. In skillet, add more oil if necessary and saute garlic and onion for 2 minutes. Add tempeh, cumin, oregano and salt. Remove from heat and add the Rotel. For each tortilla, place filling along one edge, roll up and tuck in sides to seal in the filling. Fasten with a toothpick. Heat 2 inches of oil in wok or deep heavy skillet to 360 degrees frying 2-3 at a time for 1-2 minutes. Lift out with slotted spoon (not tongs) and place on paper towel. Remove toothpick and serve with shredded lettuce, salsa, tofu sour cream, black olives, etc. Makes 10. Quote Link to comment Share on other sites More sharing options...
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