Chimichangas
Ingredients
- 1 ½ Tbsp avocado oil
- 1 small onion peeled and chopped
- 1 garlic clove peeled and minced
- ¾ tsp dried oregano
- 1 small jalapeno pepper seeds removed and minced
- 1 tsp chili powder
- 1 tsp cumin
- ¾ tsp sea salt
- 1 vine-ripened tomato diced
- 1 cup canned pinto beans drained and rinsed
- 1 ½ cups shredded cooked chicken
- 1 ½ Tbsp fresh cilantro leaves chopped
- 3 Tbsp sour cream
- 4 10-inch flour tortillas
- 1 cup shredded Monterey jack cheese
- Oil for frying avocado or light refined olive oil
Topping Options
- Avocado crema
- Tomato or green salsa
- Guacamole
- Hot sauce
- Warm cheese sauce
Instructions
- All ingredients ready? Let's begin!
- In a large skillet over medium-high heat, add the oil and onion. Cook the onion until softened, approximately 2 minutes. Add the garlic, jalapeno, and oregano. Stir and cook until the garlic is fragrant, about 1 minute. Stir in the chili powder, cumin, and salt and warm through for 30 seconds.
- Lower the heat to medium. Add the diced tomato and cook until the juices are released and the tomato softens, approximately 2 to 3 minutes.
- Add the beans, chicken, cilantro, and sour cream to the pan. Stir until it just starts to bubble. Then, turn the heat off.
- To a large cast-iron pot or Dutch oven, add 1-1/2 inches of frying oil. Turn the heat to medium-high and heat the oil to 350°F, using a hot liquid thermometer to check the temperature. Meanwhile, assemble the burritos.
- Take a flour tortilla and place 1/4 of the filling in the center. Top with 1/4 of the cheese. Fold the sides of the tortilla toward the center over part of the filling.
- Holding the sides in place, roll the end of the tortilla closest to you over the filling. Keep rolling until you have a burrito “log”. Continue until you have 4 burritos.
- Place the burritos (2 at a time) into the hot oil, seam side down. Cook for 1 minute, then roll the burrito over and cook for another minute. Continue to do this, using tongs to hold the burritos in place, until all sides are golden brown and crisp. Alternatively, cook these in your home deep fryer for about 3 minutes.
- Serve the chimichangas while hot and crunchy with toppings of your choice.
Video
Nutrition
Calories: 590kcal | Carbohydrates: 35g | Protein: 26g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1135mg | Potassium: 464mg | Fiber: 5g | Sugar: 4g | Vitamin A: 826IU | Vitamin C: 10mg | Calcium: 325mg | Iron: 4mg