Chimichangas are among the favorite dishes in Mexican restaurants. Easily made at home.
Recipe may be adjusted for number needed.
Suggestions for serving:
Grated cheddar cheese
12 large flour tortillas
1/4 to 1 pound lean ground beef
OR cooked chuck roast chopped finely
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1/2 tsp salt
2 T chili powder (optional)
1/8 tsp cayenne pepper
1/2 cup refried beans
1 cup shredded jack cheese
1/2 tsp cumin
Cook meat until lightly browned, then add onions, green pepper and garlic. Cook until onion is transparent, stirring frequently. Stir in seasonings. Cook over medium-low heat until thoroughly hot. Then stir in shredded cheese and set aside to cool.
Note: Tortilla should be pliable and in one piece. Heat a tortilla on a pan very briefly until it is warmed through. A pizza pan works great. Ladle some of the meat mixture into the center of a warmed tortilla. Fold one side in, then the other side, then fold the end closest to you and roll. Fasten with toothpicks.
Into a frying pan with a least 3/4″ oil heated to 370 degrees, fry tortillas, turning until browned. About 1 1/2 minutes. Remove with tongs, drain on paper towels. May be kept warm in a low oven.