Chimichanga With Both Guacamole & Sour Cream Recipe
Make Chimichanga With Both Guacamole & Sour Cream Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chimichangas
Guacamole
Sour Cream
Method
Chimichangas
- 1
Prepare guacamole
In a bowl, mash the avocados with lime juice, then fold in finely chopped red onion, diced tomato, minced jalapeño, and cilantro. Season with salt to taste. Set aside.
- 2
Prepare sour cream sauce
Whisk sour cream with lime juice and chili powder. Season with salt. Chill until ready to serve.
- 3
Prepare filling
In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic and spices (cumin, chili powder, paprika, oregano) and cook until fragrant, about 30 seconds. Stir in shredded chicken and refried beans; mix until well combined and hot. Fold in half the shredded cheese and let it melt.
- 4
Assemble chimichangas
Place a portion of filling in the center of each tortilla, top with a pinch of remaining cheese, roll tortilla tightly to seal, tucking in the ends. Repeat with remaining tortillas.
- 5
Fry chimichangas
In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Fry burritos, turning occasionally, until golden brown and crisp, about 3-4 minutes per side. Drain on paper towels.
- 6
Serve
Serve the chimichangas hot with fresh guacamole and sour cream on the side. Garnish with extra cilantro if desired.
