Chimi's Recipe
Six mini chimichangas Chicken or Ground Beef or Cheese or Beef Fajita add $3.00 (no mix and match allowed)
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Ingredients
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Chimichanga Filling
Chimichanga Assembly
Method
Chimichanga Filling Preparation
- 1
Cook the Filling
In a skillet over medium heat, add the ground chicken or beef or beef fajita. Cook until browned, breaking it apart with a spatula. If using cheese, skip this step.
- 2
Add Seasoning
Once the meat is cooked, drain any excess fat. Add taco seasoning, chopped onion, and chopped bell pepper. Cook for an additional 3-5 minutes until the vegetables are tender. If using cheese, mix it in until melted.
Chimichanga Assembly
- 3
Prepare Tortillas
Lay out a flour tortilla on a clean surface. Spoon about 2-3 tablespoons of the filling onto the center of the tortilla.
- 4
Fold and Roll
Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to the top. Secure it with a toothpick if needed.
- 5
Fry the Chimichangas
In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, carefully place the rolled chimichangas seam side down into the oil. Fry until golden brown and crispy, about 3-4 minutes on each side.
- 6
Drain and Serve
Once fried, remove the chimichangas from the oil and place them on paper towels to drain excess oil. Serve hot with sour cream and salsa on the side.
