Conquistador Recipe

Prepare filling

Heat 2 tablespoons oil in a large skillet over medium heat. Add 1 cup chopped onion and sauté 4–5 minutes until softened. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant. Stir in 3 cups shredded cooked chicken, 1 cup diced green chilies, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped cilantro (if using). Cook 3–4 minutes until heated through and flavors combine. Remove from heat and fold in 1.5 cups shredded cheese; mixture should be slightly warm so cheese melts and binds the filling.

Assemble chimichangas

Warm the 4 large flour tortillas briefly (20–30 seconds each in microwave between damp paper towels or a hot skillet) so they are pliable. Divide the filling into 4 equal portions and place each portion in the center of a tortilla. Fold the sides over the filling, then fold the bottom up and roll tightly to form a sealed burrito-style package. Use a dab of cheese or a toothpick to help seal if necessary.

Fry until crispy

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately. Working in batches if needed, carefully place chimichangas seam-side down into the hot oil. Fry 2–3 minutes per side until deep golden brown and crispy, turning gently with tongs. Total frying time about 6–8 minutes per chimichanga. Transfer to a wire rack or paper towel-lined plate to drain. Let rest 2 minutes before serving. If desired, bake at 400°F for 12–15 minutes (turn once) for a lower-oil option.

Cook the meat

Heat a medium skillet over medium-high heat. Add the 1 lb ground beef (or turkey) and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary. Add 1/2 cup diced onion and cook 2–3 minutes until softened.

Season the filling

Sprinkle 2 tablespoons taco seasoning over the meat and add 1/4 cup water. Stir to combine and simmer 2–3 minutes until sauce thickens and coats the meat. Taste and adjust seasoning.

Assemble tacos

Warm corn tortillas or crisp taco shells according to package directions. Fill each shell with seasoned meat, shredded lettuce, diced tomatoes, and 1–2 tablespoons shredded cheddar cheese. Serve with sour cream, salsa, guacamole and lime wedges on the side.

Toast rice

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add 1.5 cups rinsed long-grain rice and cook, stirring frequently, until rice is lightly golden, 4–6 minutes. This step gives the rice a nutty flavor and prevents clumping.

Sauté aromatics

Add 1/2 cup finely chopped onion to the rice and sauté 2–3 minutes until softened. Stir in 1 teaspoon minced garlic and cook 30 seconds more.

Simmer rice

Stir in 1/2 cup tomato sauce and 1 tablespoon tomato paste until rice is evenly coated. Add 3 cups chicken broth, 1 teaspoon ground cumin and 1 teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook 15–18 minutes until liquid is absorbed and rice is tender.

Finish

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, stir in 3/4 cup frozen peas and carrots (they will warm from residual heat) and 2 tablespoons chopped cilantro if using. Adjust salt to taste and keep covered until serving.

Plate each serving with one chimichanga, two tacos, and a generous scoop (about 1 cup) of Mexican rice. Spoon salsa and guacamole alongside; add pickled jalapeños if desired. Serve immediately while chimichangas are hot and crispy and tacos are fresh. Provide lime wedges for squeezing over tacos and rice.