Chimichangas Oceanside Recipe
Beef or chicken with rice, tomato, onion & pepper
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Ingredients
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Main Ingredients
Spices and Seasoning
Optional Toppings
Method
Preparation
- 1
Cook the Meat
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef or shredded chicken and cook until browned (if using beef) or heated through (if using chicken), about 5-7 minutes.
- 2
Add Vegetables
Add the chopped onion, diced tomato, and bell pepper to the skillet. Stir and cook for another 5 minutes until the vegetables have softened.
- 3
Season the Mixture
Sprinkle in the cumin, chili powder, garlic powder, salt, and black pepper. Mix well and let it cook for an additional 2-3 minutes. Remove from heat and stir in the cooked rice until evenly combined.
Assemble the Chimichangas
- 4
Prepare Tortillas
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
- 5
Fill the Tortillas
Divide the meat and rice mixture evenly among the tortillas, placing it in the center of each. Fold the sides over the filling and then roll them tightly from the bottom to the top to enclose the filling.
Cooking
- 6
Fry the Chimichangas
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high. Carefully place the rolled chimichangas seam side down into the skillet. Fry for about 3-4 minutes on each side until they are golden brown and crispy.
- 7
Drain and Serve
Remove the chimichangas from the skillet and place them on paper towels to drain excess oil. Serve hot, topped with shredded cheese, sour cream, guacamole, and chopped cilantro if desired.