Chorizo Chimichanga Recipe
Cheesy eggs, chorizo, rosemary potatoes, wrapped in a flour tortilla, topped with cilantro and onion, served with lime and jalapeño
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Ingredients
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Chimichanga Filling
Chimichanga Assembly
Method
Preparing the Filling
- 1
Cook the Chorizo
In a skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it up with a spatula until it’s browned and cooked through.
- 2
- 3
Assembling the Chimichangas
- 4
Prepare the Tortillas
Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
- 5
Fill the Tortillas
Spoon an equal amount of the filling onto the center of each tortilla. Fold the sides over the filling and roll tightly to enclose.
- 6
Fry the Chimichangas
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the chimichangas, seam side down. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Serving
- 7
Garnish and Serve
Plate the chimichangas, sprinkle with chopped cilantro and diced onion. Serve with lime wedges and sliced jalapeños on the side.