CHIMICHANGA RECIPE

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▢2 tablespoons vegetable oil ▢1 medium onion chopped ▢2 teaspoons minced garlic ▢1 jalapeño pepper diced and seeds removed ▢1½ teaspoons chili powder ▢1 teaspoon cumin ▢¼ teaspoon cinnamon ▢1 teaspoon salt ▢1 tomato chopped ▢2 teaspoons cilantro chopped ▢2 cups shredded rotisserie chicken ▢¼ cup sour cream For assembling: ▢6 10-inch flour tortillas warmed ▢1 (15-ounce) can refried beans ▢1 ½ cups shredded Monterey Jack cheese

Ingredients

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Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and jalapeño, and cook until softened, about 3-4 minutes. Add the chili powder, cumin, cinnamon, and salt, and stir to combine. Add the tomato and cilantro, and cook 2-3 minutes. Stir in the chicken and sour cream, and cook until heated through.

Instructions

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To assemble the chimichangas, spread a few tablespoons of refried beans down the center of each tortilla. Top each tortilla with ⅙ of the chicken mixture, and ¼ cup of Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla up into a burrito shape.

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To bake the chimichangas, brush each of the chimichangas with oil and place on a greased baking sheet. Bake at 450°F for 8 minutes, then flip and bake for an additional 5-8 minutes, until golden brown.

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To fry the chimichangas, heat 1-2 inches of oil to 350°F in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying. Fry the chimichangas 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through.

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Serve the chimichangas hot with the toppings of your choice.  Enjoy!

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