CHIMICHANGA

CHOICE OF STEAK OR SHREDDED CHICKEN, DICED AND COMBINED WITH BELL PEPPERS, ONIONS AND TOMATOES. ALL STUFFED INTO A FLOUR TORTILLA AND DEEP FRIED TO GOLDEN BROWN, TOPPED WITH CHEESE SAUCE, LETTUCE, SOUR CREAM, GUACAMOLE AND PICOD E GALLO, SERVED WITH RICE AND BEANS