Chimichanga

Total Time Prep/Total Time: 30 min.

Yield 12 servings

Test Kitchen Approved

This easy chimichanga recipe can be filled with chicken, beef or pork, and comes together in about 30 minutes.

Ingredients

1/4 cup bacon grease or olive oil
2 cups shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 teaspoon chili powder
2 tablespoons minced fresh cilantro
12 flour tortillas (12 inches), warmed
Oil for frying
Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes and lime wedges

Directions

In a large skillet, heat bacon grease over medium heat. Add beef, onion, garlic, tomato, chiles and potato. Stir in salt, oregano, chili powder and cilantro. Simmer until liquid has reduced, 2-3 minutes.
To assemble, place 1/2 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. If needed, secure with a toothpick.
In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

Nutrition Facts

1 chimichanga: 343 calories, 13g fat (4g saturated fat), 25mg cholesterol, 862mg sodium, 41g carbohydrate (2g sugars, 7g fiber), 16g protein.

Though still debated, Tucson is generally credited as the original home of chimichangas (fried "burros", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona

Recipe Creator