Red Hawk Chimichanga Recipe
chicken or steak w/ rice, pinto beans, pico de gallo, and cheese topped w/ lettuce, sour cream, guacamole, and salsa
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Ingredients
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Chimichanga Filling
Method
Chimichanga Preparation
- 1
Prepare the Filling
In a large bowl, combine the cooked chicken or steak, cooked rice, pinto beans, pico de gallo, and shredded cheese. Mix until well combined.
- 2
Assemble the Chimichangas
Take one flour tortilla and place a generous portion of the filling mixture in the center. Fold in the sides and roll up tightly to enclose the filling. Repeat with remaining tortillas and filling.
- 3
Fry the Chimichangas
In a large skillet, heat oil over medium heat. Carefully place the rolled chimichangas seam side down in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- 4
Serve with Toppings
Remove the chimichangas from the oil and drain on paper towels. Serve hot topped with shredded lettuce, sour cream, guacamole, and salsa.