It’s Monday, that mean it’s Mexican for dinner! Years ago, in order to reduce the stress of planning my menus I set a theme for preparing our meals a couple nights a week. For probably 20 years now its been Mexican on Monday. Tacos, beans and rice, enchiladas, and chimichangas!
These little tortilla packets of goodness are available at all the Mexican restaurants, and a favorite of my family. Because eating out is a rare treat for us, and because everyone in the family will eat these, and because my husband asked me to, I created my own recipe for Chimichangas. I have no idea how close to or far from ‘authentic Mexican’ they might be, but they make my family happy. Maybe your family will enjoy them as well!
You will need:
- 2 Tbsp olive oil (or any veg oil)
- chicken, cooked/shredded
- onion, thinly sliced
- bell peppers, any/all colors, thinly sliced. jalapenos or other hot peppers could also be used if you like.
- 2 cloves garlic (or more!), crushed
- seasonings – salt, pepper, cayenne, cumin, etc. A packet of taco seasoning would work, too.
- diced tomatoes, canned or fresh
- flour tortillas, burrito or taco size, 1 or 2 per person
- hot oil for deep frying
Like many of my recipes, I do not measure much and adapt as I go, depending on how many I will be serving and what ingredients I have on hand. I generally cook for 8 when I serve chimicangas – approximately 1- 2 cups cooked chicken, 2 cups sliced peppers, 1/2 – 1 cup sliced onion usually makes enough filling for 8 chimichangas.
- Heat 2 Tbsp oil in a skillet. An iron skillet is my preference for this recipe, but any good sized skillet will do.
- Thinly slice peppers and onions. Add to skillet.
- Add garlic and seasonings to taste.
- Saute until vegetables are soft and translucent.
- Add cooked chicken and diced tomatoes enough to add moisture and flavor but not enough to make mixture soupy.
- Heat until hot and bubbly, adding more seasoning if desired.
- Spoon mixture onto center of a flour tortilla.
- Fold sides in, and then top and bottom. It will look like an envelope.
- Secure with a toothpick, catching a bit of the tortilla layer underneath.
- Repeat with remaining mixture and tortillas.
- In a deep fryer, or on the stovetop, cook one chimichanga at a time. Follow the regular instructions for your particular fryer or for deep frying in a pot on the stovetop. If you have a larger fryer, you could probably cook more than one at a time. Mine is on the small side. Mine cook maybe 3-4 minutes each, depending on size and thickness and temperature.
- Remove from fryer. layer on paper toweling while you finish the others.
Take out the toothpick and serve them up with your favorite mexican sides, including rice, refried beans, lettuce, avocado, salsa. And cheese!