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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My favorite recipe for chimichangas is my own! Ingredients:
6 -8 slices cooked bacon, chopped |
2/3 cup onion, chopped |
1 -2 mashed garlic clove (use garlic press) |
1 (4 ounce) can diced green chilies |
2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon crushed mexican oregano |
1/4 teaspoon ground allspice or 1 pinch ground cloves |
1 lb skinless roasted rotisserie chicken (chunked or shredded) or 1 lb cooked beef (chunked or shredded) or 1 lb cooked pork (chunked or shredded) |
2 ripe medium tomatoes, chopped |
3 tablespoons fresh cilantro, chopped |
2 teaspoons fresh lime juice |
1/4 teaspoon granulated sugar |
1 dash freshly cracked black pepper |
3/4-1 teaspoon kosher salt |
6 large burrito-size flour tortillas |
2 cups shredded cheddar cheese (1/2 cup per serving) or 2 cups monterey jack cheese (1/2 cup per serving) or 2 cups shredded mexican blend cheese (1/2 cup per serving) |
pure canola oil or corn oil |
nonstick cooking spray |
sour cream |
guacamole |
salsa |
Directions:
1. SNIP bacon into 3/4-inch squares using kitchen shears; COOK bacon in a 2-3 quart heavy-bottomed pot over medium heat until crisp; ADD 2/3 cup chopped onions and saute until softened; ADD 1-2 cloves mashed fresh garlic; SAUTE for 30 seconds longer.
2. ADD 1 (4 ounce) can diced green chiles, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon crushed Mexican oregano, 1/4 teaspoon ground allspice or 1 pinch ground cloves; SIMMER 2-3 minutes.
3. ADD 1 lb cooked shredded or chopped meat, 2 chopped ripe medium tomatoes, 3 tablespoons chopped fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1 dash freshly cracked black pepper and 3/4-1 teaspoon kosher salt (or to taste); SIMMER 2-3 minutes, stirring as needed; COVER and remove from heat.
4. HEAT 6 large burrito-size tortillas in a microwave oven on 50% power for 20 seconds to make them soft and pliable.
5. FILL each tortilla down the center with 1/4 cup shredded cheese, 1/2-3/4 cup of the meat mixture; top with 1/4 cup shredded cheese. Tuck in the sides and roll up firmly, burrito-style.
6. TO FRY: FRY chimichangas seam-side down over medium heat in 1/2 inch canola oil in clean large skillet; TURN chimichangas carefully using a flat spatula until evenly light golden and crispy.
7. TO BAKE: PREHEAT oven to 400 degrees F; SPRAY chimichangas lightly and evenly with non-stick cooking spray (or brush with melted butter or margarine); BAKE seam-side down at 400 degrees F for 25 minutes or until golden; REMOVE chimichangas carefully using a metal spatula.
8. TOP each hot chimichanga immediately with shredded cheddar cheese so cheese melts.
9. SERVE with guacamole, sour cream and salsa on the side.
10. SERVING SUGGESTION: Serve with Mexican Confetti Salad : Julienne crisp iceberg lettuce. Add diced ripe tomatoes, sliced black olives, sliced green onions and chopped fresh cilantro. Blend enough Italian dressing for serving with a squeeze of fresh lime, a pinch of sugar, a pinch of Mexican oregano and a dash of black pepper. Drizzle dressing over salad. Makes a great garnish-type salad with a very light dressing to compliment your favorite Mexican entrees.
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