Breakfast Chimichanga - Smothered Red Or Green Recipe

Prep pork

If your pork is not already warm, warm the shredded pork in a small saucepan over low heat with 1–2 tablespoons of saved pork drippings or a teaspoon of oil until heated through (about 4–6 minutes). Keep warm.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil or butter. Add the chopped onion and jalapeño and sauté 2–3 minutes until softened and translucent.

Beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour the eggs into the skillet with the onion, reduce heat to medium-low and scramble gently until just set but still moist (2–3 minutes). Remove from heat.

In a large bowl combine the warmed shredded pork, scrambled eggs, drained beans, shredded cheddar, chopped cilantro and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold mixture gently to combine. Taste and adjust seasoning.

Set up an assembly station with tortillas, filling, flour (optional) and a small bowl of water. If tortillas are stiff, warm them wrapped in a clean cloth in a microwave for 30–45 seconds or in a low oven 5 minutes to make them pliable.

Lay one warm tortilla on a flat surface. If desired, lightly brush or dust the center with a teaspoon of flour to help seal. Spoon about 3/4 cup of filling slightly off-center toward you (leave about 1½–2 inch border).

Fold the sides over the filling, then fold the bottom up over the filling and roll tightly away from you, tucking as you go to create a burrito-style cylinder. Place seam-side down on a tray. Repeat with remaining tortillas and filling (should make 6 chimichangas).

If you prefer to bake instead of fry: preheat oven to 425°F (220°C). Place chimichangas seam-side down on a baking sheet lined with parchment, brush tops lightly with oil and bake 12–16 minutes until golden and crisp, turning once. For frying: proceed below.

Pour 1/2–3/4 cup oil into a large skillet to reach about 1/4–1/2 inch depth. Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F / 175°C).

Working in batches of 2, place chimichangas seam-side down in the hot oil. Fry 2–3 minutes per side, turning carefully with tongs, until golden brown and crisp all over. Transfer to a paper towel–lined rack to drain.

Lightly season fried chimichangas with a pinch of salt while hot.

If using jarred sauce, warm the red enchilada sauce or salsa verde in a small saucepan over low heat until simmering gently. Taste and adjust salt. If making a quick fresh pico: combine 1 cup diced tomatoes, 2 tbsp finely diced onion, 1 tbsp chopped cilantro, 1 tsp lime juice and pinch salt.

To serve, place one chimichanga on each plate. Spoon 1/3 to 1/2 cup warm red or green sauce over each chimichanga, covering most of the top. Add 2–3 tablespoons pico de gallo on top of the sauce.

Drizzle about 1 tablespoon sour cream or crema over each, sprinkle with crumbled queso fresco or cotija (about 1–2 tablespoons), and garnish with extra cilantro and a lime wedge.