Carbon Fajita Chimichanga Recipe
A 12” flour tortilla stuffed with bell peppers, onions, and a choice of fajita beef or chicken meat then fried to a golden crisp and topped with champagne sauce. Served with black beans and Spanish rice.
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Ingredients
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Chimichanga Filling
Champagne Sauce
Method
Chimichanga Preparation
- 1
Cook the Meat
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fajita beef or chicken and season with 1 tablespoon of fajita seasoning and 1 teaspoon of salt. Cook until the meat is fully cooked (about 5-7 minutes). Remove from heat and set aside.
- 2
Sauté Vegetables
In the same skillet, add another tablespoon of olive oil. Add sliced bell peppers and onions. Sauté for about 5 minutes until they are tender. Mix in the cooked meat and the remaining fajita seasoning. Stir to combine and remove from heat.
- 3
Assemble the Chimichangas
Lay a flour tortilla flat on a clean surface. Place about 1/4 of the filling mixture in the center of the tortilla. Fold the sides over the filling, then roll it tightly from the bottom to the top to form a chimichanga. Repeat with the remaining tortillas.
- 4
Fry the Chimichangas
In a deep skillet or fryer, heat oil to 350°F (175°C). Carefully place each chimichanga in the hot oil, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Champagne Sauce
- 5
- 6
Add Cream
Stir in the heavy cream and continue to simmer for another 3-5 minutes until the sauce thickens. Season with salt and black pepper to taste.
Serving
- 7
Serve the Dish
On a plate, serve the fried chimichangas topped with champagne sauce. Serve with a side of black beans and Spanish rice.