What's Better Than a Burrito?
Chimichangas are delicious! All the goodness of a burrito, fried. It's genius! It's probably not the healthiest meal to eat every day, but once in a while, a chimichanga hits the spot.
Lucky for us, they're not at all hard to make. The problem most people have while making a chimichanga is the tortilla coming apart during the frying, which makes the burrito end up a goopy mess. The secret to making a chimichanga is to use flour and water to "glue" the tortilla together.
You can make this recipe a vegetarian option by omitting the chicken. Alternatively, beef and pork also taste great. You can either deep-fry the burritos or shallow-fry them in a skillet. Deep frying is better, but most people at home prefer the shallow-fry method. That's why these instructions are for the latter method. Follow these easy steps to chimichanga heaven!
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Serves eight people
- 8 flour tortillas
- 2 thinly-sliced chicken breasts, grilled
- 1 onion, sliced and sautéed until soft
- 2 sweet peppers, sliced and sautéed until soft
- 1/2lb mozzarella or Monterey jack cheese, grated
- Refried beans
- Vegetable oil
- Flour and water, mixed to make thick
- Mix flour and water in a bowl to create a paste.
- Lay out all eight tortillas on a work surface. You're going to put all the ingredients on them and roll them up for frying. Pile the ingredients in the very center of the tortilla, not edge to edge as you would for a burrito—this will let you roll it up and seal it later.
- Add a couple of spoonfuls of refried beans into the center of your tortillas. Divide up the other filling ingredients into piles on top of the beans.
- Take one of the tortillas and roll it over once. Add some of your flour glue to the two ends. Then, fold them in towards the center. Roll it again, using more glue to seal off the edge. Repeat with the remaining tortillas. If your tortillas are breaking, warm them up in the microwave a bit to make them more pliable.
- Add about an inch of oil to your deep skillet, and heat it up over medium heat. When it's hot, add your chimichangas. You'll know it's reached the right temperature when a little piece of tortilla starts bubbling immediately when it's dropped into the oil.
- You will probably need to do this in about three batches, as you don't want to overcrowd the skillet and drop the oil temperature down too much. Fry them for about two minutes on each side or until crispy and golden brown.
- Enjoy these with your favorite salsa, hot sauces, or guacamole. These will definitely become a family favorite!