CHIMICHANGAS

Crispy, golden, and utterly irresistible, chimichangas were reportedly born when a burrito accidentally slipped into a deep fryer. That happy accident transformed a simple wrapped filling into the crunchy, indulgent treat we love today. Perfect for producing en masse for a party!

(and they go down a treat when paired with our earthy, fiery and truly irresistible Salsa Rosa)

Ingredients

Serves 4

Ingredients (makes 4 chimichangas):

  • 4 large flour tortillas
  • 2 cups cooked protein: shredded chicken, beef, or beans
  • 1 cup cooked rice
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • ½ cup finely chopped onions and peppers
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • Vegetable oil for frying

For serving:

  • Sour cream
  • Chimichecas Salsa
  • Guacamole
  • Fresh coriander (optional)

Method:

  1. Prepare the filling:

    In a bowl, mix your chosen protein with the rice, cheese, onions, peppers, chili powder, cumin, salt and pepper.
  2. Assemble the chimichangas:

    Lay a tortilla flat.

    Place about ¼ of the filling in a line slightly off-cent towards you.

    Fold the bottom edge of the tortilla over the filling.

    Fold in the left and right sides snugly.

    Roll the tortilla away from you, keeping it tight, and tuck the final edge underneath.
  3. Fry until golden:

    Heat oil in a deep pan to 180°C. Carefully place chimichangas seam-side down. Fry for 3–4 minutes per side until golden and crispy. Drain on kitchen paper.
  4. Serve:

    Serve immediately with sour cream, Chimichecas salsa, guacamole, and a sprinkle of fresh coriander if desired.