Chimichangas

A chimichanga is nothing more than a mini burrito.  You can put what ever you like inside it just like a burrito.  It is most commonly served as a deep fried, large bite sized appetizer. 

Beef Chimichangas

I like to deep fry mine, but you can also oven back them.  I like to serve them with guacamole, salsa and sour cream.  

1 pound lean ground beef

1/2 cup finely chopped onion

½ cup tomato sauce

2 teaspoons chili powder

1 teaspoon minced garlic

1/2 teaspoon ground cumin

6 Inch flour or white corn tortillas (warmed so they are more pliable)

Oil for frying

1 cup Pepper Jack cheese or Mexican blend if you don’t want the heat

In a large skillet, cook beef over medium heat until no longer pink; drain well. Stir in the onion and sauté until the onions are soft.  Add 1/2 cup tomato sauce, chili powder, garlic, and cumin.

Spoon the beef mixture off center on each tortilla. Sprinkle with a grated Pepper Jack cheese.  Fold the edges in to cover. Fold in both sides and roll up like a small burrito. Fasten with toothpicks.

In an electric skillet or deep fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1  1/2 to 2 minutes on each side or until browned. Drain on paper towels.

Set up a small condiment bar of guacamole, hot sauce, salsa, shredded lettuce and sour cream and let everyone pile on their favorite toppings or dip their chimis. 

Chicken  Chimichangas

You can also bake your chimis.  This recipe will give directions on baking, but you can fry it like the above recipe if you prefer.

2 cups shredded, cooked chicken

Shredded Pepper Jack cheese

1 tsp. garlic powder

1 tsp. onion powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons chopped fresh cilantro (optional)

2 tablespoons fresh lime juice

6 Inch tortillas

You can boil a chicken or roast a chicken.  This is a good recipe to use left over store bought rotisserie chicken.  Pull your chicken and warm it in a frying pan with very little oil. Whisk together garlic, onion powder, chili powder, cumin, and salt and add to the chicken.

Add your cilantro and lime juice until well mixed.

Add your shredded cheese and combine.

Preheat your tortillas a few seconds in the microwave to make them more pliable to fill.  Keep them under a towel to keep them warm.   Fill the tortillas with chicken mixture; roll up as above and secure with a toothpick. Spray with canola oil. 

Bake at 350 for 15 minutes or until they are golden brown, turning over halfway through.

Top with what ever sauce, guacamole and/or sour cream you like.  I like to use store bought medium enchilada sauce or mole sauce, but you can also use the salsa of your choice.   

If you are having Cinco de Mayo party, don’t forget these crispy little bites as appetizers. 

Have a great day, be happy and may God bless you and yours.