In a small bowl, mash the 6 cloves of roasted garlic, cilantro, and the ½ cup of sour cream. Set aside, in the fridge, until you are ready to assemble your Chimichangas.
Brown the meat on the preheated griddle, you may need to grease it up a little first, add the onion, peppers and garlic, as well as the taco seasoning. When the meat is well cooked, add 1 cup of salsa, and ½ cup of shredded cheese.
To assemble, spread the sour cream mixture onto the tortilla, cover the sour cream with a layer of cheese. Lay down a line of steaming hot meat. Be careful as you don’t want to overfill these. they will ooze and leak and won’t wrap up properly.
Fold the sides of the tortilla in. Tuck the bottom up and around the meat. Then roll the top over. You may have to secure it with a toothpick.
Carefully transfer your Chimichangas to the grill and grill them until you have some nice sear lines on the tortilla. You want it crispy-ish and hot enough to melt the cheese, you can even top them with a little extra cheese.
Serve piping hot with more salsa, sour cream for dipping, and LOTS of napkins.