Chimichanga Recipe
A flour tortilla filled with your choice of shredded chicken or beef, deep fried and topped with cheese, guacamole, sour cream, and diced tomatoes. Served with rice and beans.
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Ingredients
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For the Chimichangas
For the Rice and Beans
Method
Prepare the Chimichangas
- 1
Prepare the Filling
In a mixing bowl, combine the shredded chicken or beef with half of the cheese. Mix well and set aside.
- 2
Assemble the Chimichangas
Lay a flour tortilla flat on a surface. Place about 1/2 cup of the filling in the center of the tortilla. Fold the sides over the filling and then roll it up tightly. Repeat with remaining tortillas and filling.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until hot (about 350°F or 175°C).
- 4
Fry the Chimichangas
Carefully place each chimichanga seam side down into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 5
Top the Chimichangas
Once drained, place the chimichangas on a serving plate. Top with remaining cheese, guacamole, sour cream, and diced tomatoes.
Prepare the Rice and Beans
- 6
Cook the Rice
In a medium saucepan, combine the white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender.
- 7
Prepare the Beans
While the rice is cooking, drain and rinse the canned beans. In a small saucepan, heat the olive oil over medium heat. Add the beans and cumin, and cook for about 5-7 minutes, stirring occasionally.
- 8
Serve Together
Once the rice is done, fluff it with a fork and serve alongside the chimichangas and the prepared beans.
