- 8 Jose Ole® Mini Chimichangas
- 1 (15-oz.) can chili, no beans
- 4 Monterey Jack cheese sandwich slices, halved
- 1 cup tomato juice (vegetable juice OK)
- 8 corn chips, triangle shape, assorted colors (blue, red, natural)
- 32 slices black olives
Combine chili and tomato juice in 32-oz. microwave-proof bowl. Cover with paper towel and heat in microwave on high for 2 minutes. Set aside.
Place 4 Jose Ole® Mini Chimichangas on microwave-proof plate. Cover with upside down paper plate. Microwave on high for 3 minutes. Remove and set aside.
Repeat above process with 4 more Mini Chimichangas on 2nd 8" plate and paper plate cover.
Place 2 Mini Chimichangas side-by-side on a doubled paper plate, one slightly ahead of another. Place 1/2 a slice of cheese on each Mini Chimichanga. Spoon 1/4 of the chili/juice combination around the Mini Chimichangas. Recover with paper-plate lid and microwave on high for 45 seconds. Repeat process for remaining three servings.
Decorate each boat by sticking a corn chip "sail" into the melted cheese on top. Place 2 olive slice "portholes" on each side of the "boat."
Serve with extra corn chips for bailing the chili.