Knock off Garcia's Chimichangas

I was craving Mexican food tonight. Not wimpy American Mexican food, but some good ol' jalapeno, loads of cilantro, and burns your whole mouth Mexican food!! What I really wanted was a spicy pork taco from a taco wagon, but we don't have one within a 100 mile radius. My next choice was a chimichanga with white jalapeno sauce from Garcia's. Unfortunately, we don't have one within a 100 mile radius. I was just not into a late night drive with three young children to get my fix, so I decided to get creative!!! I will try to post what I did, but I tend to just throw things together, so I do not guarantee an exact replica :)

**I cheated on the rice- I just used rice-a-roni Spanish rice.

Chimichanga

Meat Mixture

2lb eye of round steak

5 cloves of fresh garlic, minced

olive oil

1 T. flour

salt, pepper, chili powder

fresh salsa (spicy)

2+ Bell Peppers (I used one green and one yellow. Next time I will probably use 3)

large onion

Saute about 5 cloves of freshly minced garlic in a drizzle of olive oil. Add strips of boneless eye of round steak and begin to saute. Sprinkle approximately 1T of flour over meat and stir. Season to taste with salt, pepper, and chili powder. When meat is browned, but not cooked through, add slices of pepper and onion. Add about 3 T. of fresh salsa (cilantro, tomato, jalapeno, bell peppers, onion, lime juice, etc.) to the meat mixture. Cover and allow to steam with its own juices.

White Sauce

1 1/2 T. butter

2 T. flour

3 cups milk

1 container jalapeno dip (in the sour cream section)

salt, pepper

mozzarella cheese (3/4 cup?)

fresh cilantro

Melt butter in a medium sauce pan. Add flour and create a roux. Stir for approximately 30-45 seconds. Add milk and mix well. Add jalapeno dip and heat through while stirring constantly. Season with salt and pepper to taste. After heated through, almost to boiling, grate mozzarella cheese into the mixture. Continue stirring while cheese melts. Add fresh cilantro.

Spoon meat mixture into center of large tortilla and fold like a burrito. You can toast the tortilla first for crispness if desired. Spoon sauce over the top of folded chimichanga and top with fresh, diced tomato and springs of fresh cilantro. Enjoy!!