Chimichanga Recipe
One dip-fried rolled tortilla filled with your choice of shredded chicken or shredded beef, topped with cheese dip. Served with rice, beans, lettuce, guacamole and sour cream and pico de gallo.
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Ingredients
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Chimichanga Filling
Toppings and Sides
Method
Chimichanga Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded chicken or beef with 1/2 cup of shredded cheese. Mix well to ensure the meat is evenly coated with cheese. Season with salt and pepper to taste.
- 2
Assemble the Chimichangas
Lay a tortilla flat on a clean surface. Place a generous amount of the meat and cheese filling in the center. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining tortillas.
- 3
Fry the Chimichangas
Heat the olive oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully place each rolled chimichanga seam-side down in the oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove from oil and drain on paper towels.
Serving
- 4
Plate the Chimichanga
On a serving plate, place one chimichanga. Top it with the remaining 1/2 cup of shredded cheese and allow it to melt slightly from the heat of the chimichanga.
- 5
Add Toppings and Sides
Serve the chimichanga alongside a portion of rice, beans, shredded lettuce, guacamole, sour cream, and pico de gallo for a complete meal.
