Chimichanga Del Mar Recipe
A rolled crispy flour tortilla stuffed with sautéed scallops, shrimp, fish, celery, carrots, green peppers, and onions. Smothered with del mar sauce. Garnished with green onions and tomatoes. Served with sour cream and guacamole.
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Ingredients
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Filling Ingredients
Chimichanga Assembly
Method
Filling Preparation
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, carrots, and green peppers. Sauté for about 5 minutes until they are tender.
- 2
Chimichanga Assembly
- 3
Assemble the Chimichangas
Lay a flour tortilla flat on a clean surface. Place a generous portion of the seafood and vegetable mixture in the center of the tortilla. Fold in the sides and roll tightly to enclose the filling.
- 4
Fry the Chimichangas
In a deep skillet or fryer, heat oil to 350°F (175°C). Carefully place the rolled chimichangas in the hot oil, frying until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
- 5
Serve
Top each chimichanga with del mar sauce. Garnish with chopped green onions and diced tomatoes. Serve hot with sour cream and guacamole on the side.