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Chimichangas

 Chimichangas
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup bacon grease
  • 2 cups chopped or shredded cooked beef, pork or chicken
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium tomatoes, chopped
  • 2 cans (4 ounces each) chopped green chilies
  • 1 large peeled boiled potato, diced
  • 1 teaspoon salt
  • 1-1/2 teaspoon dried oregano
  • 1 to 2 teaspoons chili powder or to taste
  • 2 tablespoons minced fresh cilantro
  • 12 large flour tortillas, warmed
  • Vegetable oil
  • Shredded cheddar cheese
  • Sour cream
  • Guacamole
  • Salsa
  • Shredded lettuce
  • Chopped tomatoes
  • Sliced ripe olives

Directions

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion,
  • garlic, tomatoes, chilies and potatoes until the onion softens. Add

2 of 2

Chimichangas (continued)

Directions (continued)

  • salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place
  • a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style,
  • like a burrito. Fry, seam side down, in 1/2 in. of hot oil.
  • (360°-375°) until crispy and brown. Turn and brown other
  • side. Drain briefly on a paper towel. Place on a serving plate and
  • top with shredded cheese, a dollop of sour cream, guacamole and
  • salsa. Place shredded lettuce next to chimichanga and top with
  • tomatoes and olives. Serve immediately. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 357 calories, 13 g fat (4 g saturated fat), 14 mg cholesterol, 1,058 mg sodium, 49 g carbohydrate, 6 g fiber, 12 g protein.