4 tomatoes
2 (28 ounce) cans diced green chile peppers
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed garlic powder
1 1/2 cups shredded chicken sausage
2 tablespoons sherry
1/2 cup shredded Monterey Jack cheese
2 (8 ounce) cans refried beans
1 cup milk
2 tablespoons salsa
Place diced tomato, green pepper, lemon juice, salt and garlic powder in medium-size mixing bowl. Cover and let stand overnight at room temperature.
Heat oil in deep-fryer or large skillet over medium heat. Fry sliced tomato in oil for about 1 minute, until golden brown.
Drain tomato.
Serve burritos over warmed tortillas.