Chicken Chimichangas
If you made yesterday's recipe of Chicken Chimichanga Meat then you'll be well on your way to making Chicken Chimichangas!
Chimichangas
6 large flour tortillas
3 cups Mexican meat mix
Warm tortillas. Heat meat. Heat ½ inch oil to 400° in large, heavy skillet. Spread ½ cup meat in center of tortilla. Fold bottom up over meat, then both sides in, then roll up and secure the tortilla with a toothpick.
Work as a team, or put together all the chimis before you start frying them.
Fry two at a time for about 2 minutes or until golden and crisp.
Drain on paper towel.
Don’t forget to remove the toothpicks before serving! :) Serve immediately (within a few minutes) with shredded lettuce, salsa, chopped tomato, guacamole, sour cream, olives, and chopped green onions.
Tiffany's Note: This is the yummy traditional way to fry chimichangas. For a lower fat (and easier!) way you can bake them in the oven. See Oven Baked Chimichangas.
Chimichangas
6 large flour tortillas
3 cups Mexican meat mix
Warm tortillas. Heat meat. Heat ½ inch oil to 400° in large, heavy skillet. Spread ½ cup meat in center of tortilla. Fold bottom up over meat, then both sides in, then roll up and secure the tortilla with a toothpick.
Work as a team, or put together all the chimis before you start frying them.
Fry two at a time for about 2 minutes or until golden and crisp.
Drain on paper towel.
Don’t forget to remove the toothpicks before serving! :) Serve immediately (within a few minutes) with shredded lettuce, salsa, chopped tomato, guacamole, sour cream, olives, and chopped green onions.
Tiffany's Note: This is the yummy traditional way to fry chimichangas. For a lower fat (and easier!) way you can bake them in the oven. See Oven Baked Chimichangas.
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