Chimichanga Recipe
If you're a fan of burritos, you'll definitely appreciate their fried counterparts, known as Chimichangas. These Tex-Mex delicacies are loaded with irresistibly spicy and savory flavors in each bite, making them an ideal choice for a satisfying and comforting meal.
Ingredients
For Filling
- 3 tablespoons olive oil
- ½ to ⅔ cup sliced onions or 1 medium to large onion
- ½ teaspoon finely chopped garlic or 4 to 5 small to medium garlic cloves
- 2 cups chopped white button mushrooms – 500 grams
- 2 cups chopped broccoli florets
- ½ to ⅔ cup sliced bell pepper or 1 medium to large – red, yellow or green, optional
- ½ teaspoon garlic powder – optional
- ½ teaspoon onion powder – optional
- 1 teaspoon smoked paprika or 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper or 1 teaspoon red chilli powder
- 1 teaspoon dried oregano
- ½ teaspoon crushed black pepper
- 1 teaspoon ground cumin (cumin powder)
- salt as required
- 1 tablespoon red wine or white wine – optional
Other Ingredients
- 8 tortillas – corn or all-purpose flour or whole wheat
- ½ cup shredded cheddar cheese or Monterey jack or Colby cheese, or as required
Instructions
Making Filling
- Heat olive oil in a thick bottomed or heavy pan or skillet.
- Add sliced onions and stirring often sauté them until light golden on medium-low to medium heat.
- Add finely chopped garlic and sauté for 4 to 5 seconds.
- Switch off the heat or lower it. Add all the onion powder, garlic powder, smoked paprika, cayenne pepper, ground cumin, black pepper and oregano. Mix very well.
- Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to heat, mixing again.
- Add salt according to taste and mix well.
- Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.
- Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.TIP: If the veggie mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.
- Lastly, add the red wine. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside. NOTE: The stuffing should not have any liquids in it and must be dry. Any liquid or water in the filling would make the chimichangas soggy.
Rolling And Folding
- Make a paste of 2 tablespoons whole wheat flour and 3 tablespoons water in a small bowl.NOTE: You can substitute all purpose flour or gluten-free flour if needed.
- Place a tortilla on a sturdy work surface. On one side of the tortilla, layer 2 to 3 tablespoons of the filling (or more, depending on the size of the tortilla). Add 2 tablespoons of grated cheddar cheese or as needed.
- First tightly fold the sides of the tortilla. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible.
- On the open side of the roll, brush with or spoon on some wheat flour paste. Tightly seal and close.
- Spread some of the paste on the outside as well, acting as a glue to keep the chimichanga rolls sealed while frying.
Frying Chimichanga
- Heat oil as needed in a frying pan. You can deep or shallow fry depending on your preference. Place the rolled chimichanga in medium hot oil. Fry on medium heat. NOTE: The chimichanga should cause the oil to immediately start to bubble. If it doesn't, the oil isn't hot enough yet and you'll end up with a soggy result.
- When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.
- Turn over again when the second side is golden. If needed you can flip once or twice for even frying.
- Place on kitchen paper towels to drain excess oil. Similarly fry the remaining chimichangas in batches.
Serving Suggestions
- Serve hot or warm, preferably topped with some guacamole, salsa or sour cream.
- You could also serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, hot sauce, fresh herbs and sour cream.
Nutrition
Calories: 145kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 406mgPotassium: 260mgFiber: 2gSugar: 3gVitamin A: 689IUVitamin C: 34mgCalcium: 106mgIron: 2mg
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