Plop your cold s’ghetti on your tilla. Wrap that bad boy up real tight. Make sure you do the trick where you fold the edges over before your wrap it so that nothin’ falls out. Then stick a couple toothpicks into it at an angle to keep it from falling open. Then drop the whole mess in a deep fryer (at about 350 degrees) for a few minutes or until golden brown. Fish it out and let some of the oil drain off. While it’s still hot, slab the butter on top and spread it around a bit and sprinkle on your spices (optional, but encouraged)! Let ‘er cool for a bit and then feast!

If you don’t have a deep fryer handy, the S’ghetti-Changa can also be fried in ¼ inch of oil on a frying pan on the top of the stove. Flip it occasionally for a good even frying.

You now have a dish fit for kings! It’s like you started with a mangy school lunch, then turned it into a superb Mexican chimichanga, deep South deep fried style! And the end result is delicious Italian pasta with the spicy, crisp, Italian bread wrapped around it! GENIOUS!