INGREDIENTS

CHIMICHANGAS

1 ½ lb. ground elk

2 tsp. Pit Boss Southwest BBQ rub

2 tsp. Pit Boss Smoked Salt and Pepper rub

1 tsp. chili powder

½ tsp. cumin

½ tsp. oregano

1 tsp. Pit Boss GSP (garlic, salt, pepper) seasoning

2 1/2 cups sharp white cheddar cheese, shredded

4-6 chopped green onions

1 tbsp. olive oil

2 cups vegetable oil

6 (10 inch) flour tortillas

Toothpicks

CILANTRO GARLIC CREAM SAUCE

15 oz crema Mexicana sour cream

1 bunch cilantro, chopped

1-2 cloves minced garlic

½ jalapeno (seeds removed) chopped

1 tbsp. lemon juice

½ tsp Pit Boss GSP (garlic, salt, pepper) seasoning

2 tbsp. grated parmesan

INSTRUCTIONS

  1. Add all ingredients for the cilantro garlic cream sauce to a blender. Blend for 15-20 seconds or until smooth. Pour sauce into a bowl and refrigerate for about 30 mins.
  2. Heat olive oil in a large skillet over medium heat. Add ground elk. Cook until browned. Add in diced green chiles, chili powder, cumin, GSP, and oregano. Stir until combined, remove from heat, and drain liquid.
  3. Place meat mixture in the center of each tortilla then top with shredded cheese and green onions. Fold chimichangas and secure with toothpick.
  4. Heat vegetable oil in a skillet. Once oil is hot, place chimichangas in the oil until bottom is golden brown. Put some of the hot oil on top of the chimichanga and remove toothpick. Then flip and cook until the other side is golden brown. Put cooked chimichangas on a paper towel to absorb excess oil.
  5. Serve with cilantro garlic cream sauce on the side and enjoy!