Chimichanga Steven Special Recipe
Flour tortilla filled with your choice of chopped beef or shredded delicious chicken, deep fried and covered with cheese sauce. Served with rice, beans, lettuce, sour cream, guacamole, and diced tomato.
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Ingredients
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Main Ingredients
Toppings and Sides
Method
Preparation
- 1
Prepare the Filling
In a skillet over medium heat, cook the chopped beef or shredded chicken until fully cooked and heated through. Season with salt and pepper to taste. Remove from heat.
- 2
Assemble the Chimichangas
Lay a flour tortilla flat on a clean surface. Place about 1/2 cup of the cooked beef or chicken filling in the center of the tortilla. Sprinkle with a generous amount of shredded cheese. Fold in the sides and roll up tightly to enclose the filling.
- 3
Heat the Oil
In a large pot or deep fryer, heat the cooking oil to 350°F (175°C). Make sure there is enough oil to submerge the chimichangas.
Cooking
- 4
Fry the Chimichangas
Carefully place the rolled chimichangas into the hot oil, a few at a time, without overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Prepare the Plate
On a large serving plate, add a scoop of cooked rice and refried beans. Arrange the fried chimichangas next to the sides.
- 6
Add Toppings
Top the chimichangas with extra shredded cheese, if desired. Garnish with shredded lettuce, sour cream, guacamole, and diced tomatoes.
