Chimichangas

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 chiles
• 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 flour tortillas (12 inches), warmed
• Vegetable oil
• Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Directions

1. In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potato until the onion softens.
2. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes.
3. 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.
4. Turn and brown other side.
5. Drain briefly on a paper towel. Top as desired; serve immediately.

Notes

Can you bake chimichangas instead of frying them?

• Make chimichangas lighter by baking them instead of frying them in grease or oil. Simply prepare as directed, but bake for 20-30 minutes or until golden brown.

How do you store chimichangas?

• Store chimichangas in the refrigerator for up to 3 days. You can also store chimichangas in the freezer. Wrap cooled chimichangas in foil and set in a freezer storage bag. They can be frozen up to 3 months, making them perfect for busy nights!

What's the best way to reheat chimichangas?

• You can reheat chimichangas in several ways. Reheat them in a skillet with a little hot oil, in an oven or even in an air fryer. In fact, air fryers are ideal for reheating and preparing chimichangas like these. Next time you have a craving, try cooking your chimichangas in the air fryer in the first place!

Link to recipe