Ingredients
Equipment
Method
- Warm tortillas in oven for about 5 minutes.
- Heat meat mix in a small saucepan until warmed through.
- Heat 1/2 inch deep oil to 400°F (205°C) in a large skillet.
- Spread about 1/2 cup meat mix over lower third of each tortilla.
- Fold the bottom edges of each tortilla over the filling.
- Fold both sides toward the center and roll into a cylinder.
- Secure rolled tortillas with a toothpick if needed.
- Fry 2 chimichangas at a time in hot oil for about 2 minutes until golden and crisp.
- Drain on paper towels.
- Serve hot over a layer of shredded lettuce.
- Top with green chili salsa, tomatoes, guacamole, and sour cream.
- Garnish with an olive.
Notes
- Use a candy thermometer to maintain oil temperature at 400°F for peak crispiness
- Can substitute chicken, beef, or bean filling for the meat mix
- Assembled chimichangas can be wrapped in plastic wrap and refrigerated for up to 24 hours before frying
- For a healthier option, brush with oil and bake at 425°F for 15-20 minutes, turning once
- Make sure tortillas are at room temperature to prevent cracking when rolling
- Double-frying method works well: fry once for 1 minute, rest, then fry again for final crispiness
- Leftover chimichangas can be reheated in a 350°F oven for 10 minutes to restore crispiness