How To Make Delicious Chimichangas

This recipe is an offshoot from our Mexican ground beef recipe. I prepared extra ground beef and had it stored in the freezer. This step made my preparation for this dish easy! Please refer to our Mexican Beef Preparation for this wonderful recipe.

Chimichanga

Important Information:

Course: Entree

Cuisine: Tejano (Tex-Mex)

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4

Prepping:

· Prep your vegetables, wash them thoroughly, and cut them accordingly.

· Open your cans of corn and black beans.

· Drain your black beans.

· Preheat your oil on a medium flame.

· Shred your cheese if not shredded.

· Prepare your beef preparation. Refer to our Mexican beef recipe on our blog, topperchef.com.

Ingredients: This recipe consists of traditional ingredients found in almost everyone's kitchen. This recipe is truly delicious with all of its traditional ingredients, but don't be afraid to substitute it if you don't have one of the elements. For this recipe, you will need:

· 2 cups Mexican meat preparation

· ¼ of a capsicum

· ¼ cup corn

· 1 Roma tomato

· 1 can of black beans

· ½ cup Monterrey cheese

· ¼ of a lettuce

· ¼ cup sour cream

· 4 extra-large flour tortillas

· 2 cup oil for frying

Instructions:

1. Pour the oil into a pan and allow it to heat up on a medium flame. Set this aside.

2. Place the tortilla flat on your mat.

3. Then, place spoonfuls of your favorite ingredients in rows.

4. Fold in both sides (right and left) of your tortilla.

5. Next, take the bottom of the tortilla and fold it over the stuffing. Then, with your fingers, push the stuffing further down into the tortilla. It should feel tight.

6. After, roll the tortilla toward the top.

7. Finally, use a toothpick to pin the chimichanga together.

8. Deep fry them for about 2 ½ minutes on both sides or until golden brown.

9. After frying the chimichanga, make sure to remove the toothpick.

10. You can top these chimichangas with the toppings of your choice: pico de gallo, fresh veggies, sour cream, cheese, avocado dip, etc.

Topper Tips:

1. Drain your black beans well. You do not want soggy tortillas. These will not fry well.

2. You can use frozen corn. It works just as well as canned.

3. Use the most oversized tortillas (wraps) you can find. You can stuff them with more filling, and they will wrap better.

4. Adjust the temperature of your oil when frying. You don't want the chimichangas to burn. I find that a medium flame gives you just the right golden brown color.

5. Create an assembly line by placing all your ingredients in small bowls in front of your preparation space. This step makes the whole process a lot faster.

6. Place your ingredients on the tortilla in rows. This step makes it easier to wrap, creates a more beautiful shape in your chimichanga, and gives you an even bite of all your ingredients.

7. Don't forget to remove the toothpick after frying.

8. I shallow fried my chimichangas for about 2 ½ minutes on each side. You can deep fry them, but this will require more oil.

I hope you give this delicious recipe a try. Follow us on any of our social media and subscribe to our YouTube channel for some fantastic recipe ideas, The Topper Chef - Cuisine made easy. Happy Cooking!