Plain Chimichanga Recipe

Chimichangas

1. 1

   Heat oil

   In a shallow skillet, heat 0.25 cup vegetable oil over medium-high heat until shimmering; this oil will be used to fry the chimichangas.

2. 2

   Season the fillings

   In a bowl, combine 1 cup refried beans with 0.5 tsp salt, 1 tsp ground cumin, and 0.5 tsp chili powder. If using onion, fold in 0.5 cup finely chopped onion.

3. 3

   Prepare chicken (optional)

   If using 1 cup cooked shredded chicken, warm it gently in a skillet with a pinch of cumin or chili powder until heated through.

4. 4

   Assemble the burritos

   Lay 4 large flour tortillas on a clean surface. Divide the bean mixture evenly among them, spreading a thin layer on each. Sprinkle 0.5 cup shredded cheddar cheese over the beans. If using chicken, place about 0.25 cup of chicken on the center of the tortillas that will receive chicken. Fold in the sides and roll tightly into burritos, sealing with a touch of the inner filling if needed.

5. 5

   Fry until golden

   In the same skillet or a deeper pan, fry each burrito seam-side down first for 2-3 minutes, then turn and fry 2-3 minutes more until the exterior is golden and crisp. Add more oil as needed to maintain a shallow frying layer.

6. 6

   Drain and serve

   Transfer to a rack or paper towels to drain excess oil. Serve warm with salsa, sour cream, or guacamole if desired.