SEAEFOOD CHIMICHANGA

FLOUR TORTILLA STUFFED WITH SHRIMP AND CRABMEAT COOKED WITH GRILLED ONIONS AND TOMATOES, DEEP FRIED TO A GOLDEN BROWN AND TOPPED WITH CHEESE SAUCE, LETTUCE, SOUR CREAM, GUACMAOLE AND PICO DE GALLO. SERVED WITH MEXICAN RICE AND REFRIED BEANS