Quick Chimichanga Recipe – Fried burritos filled with ground chicken, beans, rice and cheese.

Here’s my quick version of chimichanga that you can put together in less than 30 minutes. Last weekend we had Mexican food. This meant I bought a pack of tortillas from Costco. Now I realize it was an impulsive decision and I have to use them all up before they go bad 🙁

Yesterday I cut the tortillas into quarters and made pooris, the Indian fried flat bread. Today I made burritos and chimichangas for dinner. These are easy to put together and are very filling. It helps if you also have taco seasoning and canned beans in your pantry.

Traditionally, a chimichanga is filled with a combination of rice, beans, meat and cheese, similar to a burrito, and then baked or fried.

Recipe: For 4 people

For the minced meat

• 1 pound ground chicken
• 1 large white onion, diced
• 2 teaspoons garlic, minced
• 1 medium tomato, diced
• 1 tbsp taco seasoning
• Salt to taste
• Pinch of sugar
• 1 tbsp vegetable oil

Directions

1. Add oil in a pan or griddle over medium heat and let it smoke. Fry the onions and garlic until brown.
2. Add ground chicken and fry until brown. Season with salt, sugar and taco seasoning.
3. Once aromatic, add the tomatoes.
4. Cook until the chicken has reduced water content and is dry. Put aside.

For the burritos

• Cooked ground chicken
• 4-6 flour tortillas, 5 inch diameter, store bought or homemade
• 1 medium onion, diced
• 1 medium tomato, diced
• 1 colored pepper, cut into cubes
• 1 cup day-old rice
• 1 cup canned red beans, drained and washed in cold water
• 1 teaspoon taco seasoning
• 1 cup grated cheese of your choice
• 2 teaspoon all-purpose flour mixed with a few spoons of water to make a liquid paste for making edible glue
• 3 cups vegetable oil, if fried

Directions

1. In a shallow pan over medium heat, add a spoonful of oil. Add a few tablespoons of diced onion and fry.
2. Add taco seasoning and rice. Combine well. Add beans to this. Stir and set aside.
3. Place a pan on the stove and add oil for frying. Place it on medium heat. If the device starts to smoke, reduce the temperature and leave the device on.
4. While the oil heats, prepare the burritos.
5. Conveniently place all the chopped vegetables, ground beef, rice and beans, cheese and tortillas on the counter in a conveyor belt.
6. Start with a tortilla base. Add a spoonful of rice and beans, then the minced meat, onions and peppers, and finally a spoonful of cheese. If you have large tortillas, you can make the filling large.
7. Cover this stack on both sides by wrapping it with 2 edges of the tortilla, carefully wrapping the top and rolling it to the edge. Use a small amount of edible glue (a mixture of flour and water listed in the ingredients) to seal the corner edges. Set aside and assemble the next one. Once all 4 or 6 burritos are prepared and wrapped, it’s time to fry them.
8. The oil should now be smoking, reduce the temperature from medium to low.
9. Carefully submerge the burritos in the hot oil and toss them carefully so that they turn golden brown on all sides.
10. Drain and remove on paper towels. serve with sour cream or taco sauce. To enjoy!
11. P.S: When baking, lightly brush the tortillas with a little oil, place them on a baking sheet and bake at 375 F for 20 minutes, turning halfway through so they crisp up on both sides.