Chimichangas are one of my husband’s all-time favorite meals. For years, the measure of a Mexican food restaurant was the quality of its chimichanga. It wasn’t until we got our new “donut machine” that we ever tried to make them at home.
They are so easy, it’s laughable. If you know how to make a burrito, you can make a chimichanga.
Fold in the sides at the ends of the filling, and then roll it up. Now cook it until crispy. To do this, you can deep-fry it, pan fry it in about an inch of oil, OR you can crisp it on your griddle!
We tried the latter method this last week with great results. Just keep the griddle hot and turn the chimichangas as they crisp. Using the griddle is a great way to make many at one time. They’re not as deliciously fatty as a truly fried chimichanga, but they are still really good.
Top with your favorite cold fillings, such as lettuce, tomato, avocado, salsa, and sour cream. You can also serve it with a side of warmed enchilada sauce. Yummy!
Check out Tammy’s Recipes for Kitchen Tip Tuesday.