Chimichanga Steven Special Recipe
Flour tortilla filled with your choice of chopped beef or delicious shredded chicken, deep fried and topped with cheese sauce. Served with rice and beans.
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Ingredients
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Chimichanga Filling
Cheese Sauce
Sides
Method
Chimichanga Preparation
Cook the Filling
In a skillet over medium heat, add a splash of oil. Sauté the diced onion until translucent, then add minced garlic, chopped beef or shredded chicken, cumin, paprika, salt, and pepper. Cook until the meat is fully cooked and flavors are well combined, about 5-7 minutes. Remove from heat.
Assemble the Chimichangas
On each flour tortilla, place a generous amount of the meat filling. Fold in the sides of the tortilla and then roll it up tightly. Secure with toothpicks if necessary.
Fry the Chimichangas
Heat vegetable oil in a deep frying pan over medium-high heat. Once hot, carefully add the chimichangas (2-3 at a time) and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
Cheese Sauce Preparation
Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, cooking until the mixture thickens. Add shredded cheese and salt, stirring until the cheese melts and the sauce is smooth.
Serving
Plate the Dish
On a large plate, serve 1-2 chimichangas, drizzle with cheese sauce, and serve alongside cooked rice and refried beans.