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.
Spread your favorite burrito fillings down the center of a large flour tortilla. Use only the items that should be warm. (Save the lettuce, tomato, salsa, and sour cream for toppings.)
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.
{ 2 comments… read them below or add one }
I tried making a chimichanga on my griddle today and it took my “burrito” to a new level. Thanks for the idea!!
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Jessica Reply:
July 12th, 2010 at 6:56 pm
That’s what I’m talking about! Taking food to a new level.
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How good to these freeze?
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Jessica Reply:
July 18th, 2010 at 10:46 am
I freeze them prior to crisping and they do great.
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