Fredricks' Zucchini Chimichangas

My friend Teralyn share this recipes with me. We went camping together and she make this yummy chimichangas and it is a bit hit! Thank you Teralyn!

INGREDIENTS

• Salad oil
• 4 meduium size zucchini, chopped or diced
• 1 can (4 oz.) diced green chilies
• 1/2 cup chopped onion
• 1-1/2 tsp. ea. dry basil and dry oregano leaves
• 1 tsp. ground cumin
• 1-1/2 cups shredded jack cheese
• 8 flour tortillas, 8" size, room temp.
• sour cream
• purchased salsa or homemade

DIRECTIONS

1. In a large frying pan over med. heat, combine oil, zucchini, chilies, onion, basil, oregano & cumin; stir until zucchini is tender to bite.
2. Off heat stir in cheese.
3. In a 2" wide strip down center of each tortilla, mount 1/8 zucchini mixture, leaving 1-1/2" of tortilla bare on each end. Fold ends of tortilla over filling; roll to enclose.
4. In clean frying pan heat 1/4" oil and fry tortilla packets (3 or 4 at a time) until golden on both sides.
5. Drain on paper towels.
6. Serve with sour cream and salsa. Yum-O!