Chimichanga Recipe
Filled with roasted vegetables topped with ranchera sauce, melted cheese and the works
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Ingredients
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Chimichanga Filling
Method
Preparation and Assembly
Roast the Vegetables
Preheat the oven to 400°F (200°C). In a bowl, combine zucchini, bell pepper, red onion, corn, olive oil, cumin, salt, and black pepper. Toss until the vegetables are well coated. Spread the mixture on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Prepare the Chimichangas
Once the vegetables are roasted, remove them from the oven and let cool slightly. In a tortilla, place a generous amount of the roasted vegetable mixture and a sprinkle of shredded cheese. Fold the sides of the tortilla over the filling and then roll it up tightly. Repeat with the remaining tortillas.
Fry the Chimichangas
In a large skillet, heat about 1 inch of oil over medium-high heat. Once hot, carefully add the chimichangas seam side down. Fry for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve
To serve, place the chimichangas on a plate, top with warm ranchera sauce, and sprinkle with additional shredded cheese as desired.
