Chimichangas Recipe
Shrimp, scallops & tilapia with beef or chicken, served with rice, tomato, onion & pepper
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Ingredients
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Protein
Vegetables
Rice
Spices and Seasonings
Others
Method
Prepare the Rice
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain white rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Cook the Protein
- 2
Sauté Shrimp, Scallops, Tilapia, and Beef/Chicken
In a large skillet over medium heat, add a bit of vegetable oil. Once hot, add the minced garlic, diced onion, and chopped bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
- 3
Add Proteins
Add the shrimp, scallops, and tilapia fillets to the skillet. Sprinkle in cumin, chili powder, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the seafood is cooked through and opaque.
- 4
Add Beef or Chicken
If using ground beef or shredded chicken, add it to the skillet and mix well. Cook for an additional 3-4 minutes until heated through.
Assemble the Chimichangas
- 5
Fill the Tortillas
Lay out each flour tortilla on a clean surface. Spoon an appropriate amount of the protein mixture and a bit of the cooked rice onto the center of each tortilla.
- 6
Roll and Seal
Fold in the sides of the tortilla and roll it up tightly to enclose the filling. Repeat for each tortilla.
Fry the Chimichangas
- 7
Heat Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry Chimichangas
Carefully add the rolled chimichangas, seam side down, to the hot oil. Fry for about 4-5 minutes per side or until golden brown and crispy. Remove from oil and drain on paper towels.
Serve
- 9
Plate and Serve
Serve the chimichangas hot, garnished with sour cream and guacamole on the side.