Mexican Knock-Out Grilled Chicken Cheese Chimichangas and Vegetables

Serves: 4
Prep Time: 30 mins
Total Time: 80 mins

Ingredients
4 El Monterey Chicken Cheese Chimichangas
4 cups Quick Instant Mexican Rice (hot and cooked)
1/2 cup Olive oil
To Taste Salt, Black Pepper, & Granulated Garlic
2 Portobello mushrooms whole and de-stemmed
4 large Squash (zucchini & yellow) lengthwise sliced in half
1 large Red onion 1/4" thick sliced rounds
4 Bell peppers (red & green) stemmed and cored cut into 1/4" thick rings
12 Spears of asparagus
3 large Beefsteak tomatoes sliced 1/4" thick
4 Assorted chilies (your choice) uncut

Directions
1. Follow pre heating and operating instructions for your indoor grill press.
2. Completely thaw out the Chimichangas before cooking them. Place Chimichangas on grill and cook for 5-10 minutes. Turn Chimichangas over after two minutes and finish cooking. Internal temperature must reach 160ºF before serving. Place Chimichangas in a warm oven to hold.
3. On a large platter mound and spread evenly the prepared Mexican Rice. Hold in a 150ºF oven. Put cooked Chimichangas in the center of the platter over the rice.
4. Liberally brush all cut vegetables with olive oil and season to taste.
5. Grill each vegetable together and until done to desired doneness. Some vegetables may take longer than others. Wipe the grill down after each vegetable is cooked.
6. As each vegetable is cooked, arrange on the platter.
7. Serve as soon as all the vegetables are cooked.