Restaurants›El Rodeo Mexican Restaurant›Lunch Chimichanga Recipe

Lunch Chimichanga Recipe

Time30m

Serves1

One flour tortilla with beef tips or chicken, topped with nacho cheese, lettuce, tomato, guacamole and sour cream, with a side of beans, soft or fried.

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Ingredients

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Chimichanga Ingredients

1 pieces Flour Tortilla7.05 oz (200 grams) Beef Tips or Chicken3 1/2 oz (100 grams) Nacho Cheese1 3/4 oz (50 grams) Lettuce1 pieces Tomato1 3/4 oz (50 grams) Guacamole1 3/4 oz (50 grams) Sour cream3 1/2 oz (100 grams) Beans (refried or black)7/8 cup (200 ml) Oil (for frying)

Method

Cooking Directions

Prepare the Filling

Cook the beef tips or chicken in a skillet over medium heat until fully cooked. Season with salt and pepper to taste.

Assemble the Chimichanga

Lay the flour tortilla flat. Place the cooked meat in the center, then top with nacho cheese, lettuce, diced tomato, guacamole, and sour cream.

Roll the Chimichanga

Fold in the sides of the tortilla and roll it tightly from the bottom to the top to enclose the filling.

Fry the Chimichanga

Heat oil in a deep skillet over medium-high heat. Carefully place the rolled chimichanga into the hot oil, frying until golden brown and crispy on all sides. Remove and drain on paper towels.

Serve

Serve the chimichanga hot with a side of beans.