Chimichanga! It’s so fun to say! I had a request for a chimichanga video from my buddy Larry. That same week, I had TWO requests for “unhealthy vegetarian food” — a descriptive that makes me smile. A chimichanga is pretty unhealthy, on account of the frying, and the cheese, and also the frying. So I figured a smash-up of both requests would keep everyone happy!
These chimichangas turned out to be mini-chimichangas (or mini-chimis as they say during Happy Hour around local Tex-Mex joints) because I only had taco-sized flour tortillas on hand instead of the big burrito-sized ones that are usually called for. (In case you’re not clear, a chimichanga is a deep-fried burrito.) Either way you want to play it is cool. I kind of like the mini ones. Easier to eat and a higher ratio of crunchy shell:melty cheesy filling. Often in restaurants, they are served drowned in either a warm red chili sauce or a cool creamy cilantro sauce. Sometimes both sauces! Since I don’t keep sour cream on hand, I made my sauce with yogurt, cilantro, and garlic. I think that sauce would also make a good green-goddessy kind of salad dressing, to be frank. It’s pretty dang good.
Like burritos, you can fill chimichangas with anything. Beans and cheese are requirements and I prefer refried beans because they help all the fillings stick together and stay inside the chimi while you’re chowing down. Meats can be anything you desire: shredded chicken, beef picadillo, shredded brisket or roast beef, leftover pork roast, leftover anything. If you’re using leftover meat, shred or chop it fairly small and mix in a little salsa and something creamy to help bind it: cream cheese, sour cream, or ricotta cheese like I did here. Wrap the fillings (don’t overload the tortilla!) up inside like a burrito: bottom, sides, roll it over. Secure with toothpicks. Fry! Fry! FRY! You’re done!
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