Chimichangas

Short Description

Las Campanas Beef & Bean Chimichangas (40 Oz.)Filling: Water, Beef, Pinto Beans, Cereal (corn, Wheat, Rye, Oat, Rice Flours), Textured Vegetable Protein (soy Flour, Caramel Color, zinc Oxide, Ferrous Sulfate, Niacinamide, Calcium Pantothenate, Pyridoxine Hydrochloride, Riboflavin, Thiamine Mononitrate, vitamin a Palmitate, Vitamin B1 2), Salt, Dehydrated Onion, Jalapeno Puree (jalapeno Peppers, Citric Acid), Chile Pepper, Spices, Garlic Powder Tortilla: Enriched Flour (bleached Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Corn Flour (stoneground Corn Masa Flour, Trace Of Lime), Vegetable Oil (soybean, Canola, Or Corn Oils), Salt, Baking Powder (sodium Bicarbonate, Corn Starch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate), Guar Gum, Dough Conditioner (sodium Metabisulfite, Corn Starch, Microcrystalline Cellulose, Dicalcium Phosphate) Fried In: Vegetable Oil (soybean, Canola Or Corn Oils)Refreeze or keep refrigerated. Microwave Oven: Remove chimichanga from wrapper & place on a plate. Heat on full power. Frozen - 1 minute/Turn over and heat an additional 1 minute. Thawed - 30 seconds/Turn over & heat an additional 30 seconds. Conventional Oven: Preheat to 350 F. Remove chimichanga from wrapper. Heat Frozen - 20 minutes. Heat Thawed - 15 minutes. Note: As all microwave ovens vary in power wattage, heating times will also vary.

Long Description