chimichangas are just basically fried burritos with toppings

  • flour tortillas
  • filling, our favorite is shredded beef and rice but we have also used cooked ground beef and refried beans
  • cooking oil
  • shredded mexican blend cheese
  • mexican red sauce
  • shredded lettuce
  • sour cream
  • diced cilantro
  • diced tomatoes

Your amounts will depend on the size of your crowd and the size of your tortillas.

Put enough cooking oil in a skillet to well cover the bottom and heat. Warm your filling to serving temp. Take a tortilla and add enough filling to cover a strip down the middle. Not as full as you would a taco. Fold the bottom and top in toward the middle but not as far as to touch. Then roll the sides in. It should look long and like a roll. Then place in the pan with the fold side down. Fry until golden brown then turn and cook on other side. You want your oil hot enough to fry but not so hot that it burns right away. The point is to make your tortillas crunchy. When done remove and place on paper towel.

To serve we make a big presentation with these. On each plate make a bed of lettuce then add chimichanga, then red sauce then shredded cheese, then dollop of sour cream, then diced tomatoes and then diced cilantro. The toppings make this a gourmet dish.


Speak Your Mind