Total TimePrep/Total Time: 30 min.
- 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
- Shredded lettuce
- Chopped tomatoes
- Sliced ripe olives
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add 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.
Nutrition Facts1 each: 357 calories, 13g fat (4g saturated fat), 14mg cholesterol, 1058mg sodium, 49g carbohydrate (9g sugars, 6g fiber), 12g protein.
May 2, 2019
Not sure what Marvin is complaining about. This has been a recipe in our house since the original post in 1991! My recipe was becoming unreadable so I looked to see if I could find it online and here it is :) Absolutely delicious!
Jul 2, 2017
Terrible. I threw it out. You know what you get when you put tomatoes in a hot pan? You get tomato soup. Not a filler for a chimichanga. Move along, nothing to see here.