Chimichangas
These scrumptious chimichangas can be prepared 4 ways, baked, pan-fried, air-fried, or deep-fried with your choice of meat and toppings, Enjoy!
Servings: 8
Ingredients
CHIMICHANGAS:
- 2 c. shredded cooked chicken beef or pork
- 1 (5 oz.) can diced green chilis
- 1/2 c. finely chopped onion
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 1 (16 oz.) can refried beans
- 2 c. shredded cheddar cheese
- 8 burrito-size flour tortillas
- Vegetable oil for frying
TOPPINGS:
- Sour cream
- Shredded lettuce
- Salsa
- Diced tomatoes
- Roughly chopped cilantro
- Sliced green onions
Instructions
- In a large bowl, combine the cooked meat, diced green chilis, onion, cumin, chili powder, and garlic powder. Season with salt and pepper to taste.
- Warm the tortillas by wrapping them in a towel and microwaving for 30-45 seconds.
- To Assemble the Chimichangas: Spread about 2 tablespoons of refried beans down the center of each tortilla about 2 inches from the edges. Add about 1/2 cup of the meat mixture on top of the beans. Top with cheese. Fold in the sides of the tortilla then roll up tightly and place seam side down on a baking sheet.
- Oven Method: Preheat the oven to 400 degrees. Spray or brush a rimmed baking sheet with vegetable oil. Place the chimichangas seam side down. Lightly spray or brush the chimichangas with vegetable oil and bake for 15-20 minutes until golden brown. Cool for 1-2 minutes before serving with your favorite toppings.
- Pan Fry Method: Add 1 tablespoon of vegetable oil to a skillet over medium heat. Working in batches, place the chimichangas seam side down. Fry on each side for 2-3 minutes until golden brown and crispy. Cool for 1-2 minutes before serving with your favorite toppings.
- Air Fryer Method: Preheat the air fryer to 375 degrees. Working in batches, place the chimichangas seam side down and lightly spray or brush with vegetable oil and air fry for 6-8 minutes. Cool for 1-2 minutes before serving with your favorite toppings.
- Deep Fried Method: In a Dutch oven or large skillet, heat 3-inches of vegetable oil to 375 degrees. Secure the chimichangas with a toothpick to ensure they won’t unroll. Working in batches fry for 3-4 minutes or until golden brown. Remove to a paper towel-lined plate to drain excess oil. Cool for 1-2 minutes before serving with your favorite toppings.
Speak Your Mind