Mini Chimichangas Recipe
Mini Chimichangas stuffed with rice, cheese, beans and your choice of protein. Served with queso for dipping.
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Ingredients
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For the Chimichangas
For the Queso
Method
Preparing the Chimichangas
Mix the Filling
In a large mixing bowl, combine the cooked rice, black beans, shredded cheese, and cooked protein. Add the ground cumin, salt, and black pepper. Mix well until all ingredients are evenly combined.
Assemble the Chimichangas
Lay a flour tortilla on a flat surface. Spoon about 2-3 tablespoons of the filling mixture into the center of the tortilla. Fold the sides over the filling and then roll it up from the bottom to the top, securing the filling inside. Repeat with the remaining tortillas and filling.
Fry the Chimichangas
In a large skillet, heat the olive oil over medium heat. Once hot, add the chimichangas seam-side down in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and drain on paper towels.
Preparing the Queso
Add Tomatoes
Once the cheese is melted, stir in the diced tomatoes with green chilies. Heat through, stirring occasionally. If desired, add hot sauce to taste for extra spice.