Poco Chimichangas Recipe
Bite-size chimis! Beef or chicken; jalapeño cream cheese.
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Ingredients
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Chimichanga Filling
Chimichanga Wrapping
Method
Prepare the Filling
- 1
Cook the Meat
In a skillet over medium heat, cook the ground beef until browned, or heat the shredded cooked chicken until warm. Drain excess fat if using beef.
- 2
Mix the Filling
In a mixing bowl, combine the cooked meat, jalapeño cream cheese, shredded cheese, chopped green onions, garlic powder, cumin, salt, and black pepper. Stir until well mixed.
Assemble the Chimichangas
- 3
Fill the Tortillas
Lay out a flour tortilla on a flat surface. Add about 2-3 tablespoons of the filling mixture to the center of the tortilla.
- 4
Fold the Tortilla
Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring it is tightly sealed.
Fry the Chimichangas
- 5
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until hot (around 350°F or 175°C).
- 6
Fry the Chimichangas
Carefully place 2-3 chimichangas in the hot oil, seam side down. Fry for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Serve
- 7
Plate and Enjoy
Serve the chimichangas hot with your favorite dipping sauces, such as salsa or guacamole.
