Dulac Burritos

This is kind of a Mexican dish witha Louisiana twist. It was given to me by Captain Jeremy Parfait, who was the captain on a boat I worked on for a few years.

Ingredients:

• 2 pounds ground chuck
• 1 medium onion
• 1 small bell pepper
• 1 can cream of mushroom soup
• 2 fresh jalapeno peppers
• 1 tomato
• 8 ounces Velveeta cheese
• 15 flour tortillas
• 15 toothpicks
• red pepper, salt

Preparation:

1. Dice onion, bell pepper, tomato,and jalapeno peppers. Keep tomato separate.
2. Place ground meat, onions and peppers in med pot and cook until ground chuck is browned.
3. Strain grease from mixture in colander and place mixture back in pot.
4. On LOW heat, add tomato, cheese, cream of mushroom soup to mixture, stirring frequently until mixture is warm and ingredients have mixed together thoroughly.
5. Add red pepper and salt to taste.
6. Remove from heat and let cool for about 15 minutes to allow mixture to thicken.
7. Take tortilla and place a spoonful of mixture in it. fold over the sides and roll up. Run toothpick through edge of flap to keep burrito rolled up. (The final product should be fairly sealed to prevent mixture from leaking out of burrito...don't worry if you break a few shells, just start over as it takes a little practice to get the hang of this)
8. Place burritos in deep fryer and fry until golden brown.

This dish is great for a light meal or as an appetizer to a bigger meal. I recommend serving with fresh salsa and sour cream. WARNING! Don't forget to remove the toothpicks before eating!