Chimichangas

1 pound ground venison

1 medium onion, chopped

1/3 cup Pace picante sauce

salt and pepper to taste

2/3 cup cheddar cheese, shredded

1 package egg roll wraps

oil

Brown venison with onion, making sure you crumble till fine texture. Drain. Add picante sauce, salt and pepper and simmer till juice is gone. Add cheese and stir until mixed well. Roll into egg roll wraps and fry until golden brown. Serve on a bed shredded lettuce, top with either more cheese, sour cream or a spoonful of guacamole.

Copyright 1998-2014 Stephen Ricciardelli