Crumble the chorizo and ground and game it into heavy fry pan over a medium heat until turns to brown and then drain.

After 2 minute, stir in the seasoning and the tomato sauce with green chiles and the taco sauce and then bring it to a boil, then let it simmer while stirring until becomes thickened.

Add the jalapeño peppers, if desired and then spoon the mixture onto centers of flour tortillas.

And, fold in opposite sides and roll up, using wooden pick if necessary to keep the filling inside.

Use a deep fry pan and oil or lard to within an inch from the top.

It is really necessary to let the oil boil to prevent the folded Cowboy Chimichangas get broken or damage the texture.

After the Cowboy Chimichangas is deep in the oil, turn and remove with it tongs when both sides are browned. And drain it pieces of cooked Cowboy Chimichangas on paper towel as well as the remaining Cowboy Chimichangas, and then pile it in your prepared plate and top with jalapeños and cheese.