---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chimichangas Supreme Part 2
  Categories: Mexican, Meats
       Yield: 4 servings
  
            (cont. from part 1)               1/4 c  Chopped green onions
       1 c  Shredded wisconsin                  1 tb Whipping cream
            Cheddar cheese                           Guacamole (see index)
       1 c  Sour cream                          2 c  Shredded lettuce
       4    Black olives                        4    Black olives
  
   SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. Crisp
   and well browned.  Drain on paper toweling. 6. Preheat the broiler. Place
   the chimichangas on an ovenproof platter or in a baking pan. Spoon Red
   Chile Sauce over liberally.  Sprinkle with grated cheese and green onion.
   Place under broiler until the cheese melts. 7. Combine the sour cream and
   whipping cream.  Slice the remaining 2 tomatoes. Top the chimichangas with
   the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced
   tomato, and olives.
  
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