Chimichangas
Amanda Phrakonkham
ingredients
- ? c vegetable oil
- 2 C chopped or shredded cooked
- beef, pork or chicken
- 1 medium onion, diced tomato
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 chopped green chilies
- (4 ounce cans)
- 1 large peeled boiled
- potato, diced
- 1 tsp salt
- 1 to 1? t dried oregano
- 1 to 2 tsp chili powder or to taste
- 2 tbsp minced fresh cilantro
- 12 flour tortillas, warmed
- vegetable oil
- shredded cheddar cheese
- sour cream
- guacamole
- salsa
- shredded lettuce
- chopped tomatoes
- sliced ripe olives
directions
In a skillet, saute’ meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens.
Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes.
Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito.
Fry, seam side down, in 1/2 inch of hot oil (360? to 375? until crispy and brown. Turn and brown other side. Drain briefly on a paper towel.
Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa.
Place shredded lettuce next to chimichanga and top with tomatoes and olives.
Serve immediately.
Cooking Tip: Can be baked in the oven at 400 degrees for 25 minutes. Spray tortillas with Pam.
Source: Taste of Home
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews