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Chimichangas Supreme Part 2

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      Title: CHIMICHANGAS SUPREME PART 2
 Categories: Mexican, Meats
      Yield: 4 Servings
 
           (cont. from part 1)
      1 c  Shredded wisconsin
           Cheddar cheese
      1 c  Sour cream
      4    Black olives
    1/4 c  Chopped green onions
      1 tb Whipping cream
           Guacamole (see index)
      2 c  Shredded lettuce
      4    Black olives
 
  Crisp and well browned.  Drain on paper toweling. 6. Preheat the
  broiler. Place the chimichangas on an ovenproof platter or in a
  baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with
  grated cheese and green onion. Place under broiler until the cheese
  melts. 7. Combine the sour cream and whipping cream. Slice the
  remaining 2 tomatoes. Top the chimichangas with the sour cream
  mixture and Guacamole. Garnish with shredded lettuce, sliced tomato,
  and olives.
 
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