Beef or Chicken Chimichangas

While Fajitas and Tacos are my number one, a perfectly made Chimichanga is a very close third favorite Mexican food!

-4 large flour tortillas
-1 grilled or sautéed boneless/
skinless and thinly sliced, tender
steak or chicken breasts
-1/2 Vidalia or sweet onion AND
1 sweet pepper. sliced and sautéed
until caramelized
-1/4 lb Monterey Jack, shredded
Or a Mexican blend cheese
-Bush’s Black Beans, puréed Or
the more traditional refried beans
-Vegetable oil for frying

Plus: Mixture of slightly beaten egg white & a little bit of water mixed makes a great “glue” to seal edges.

Lay out all four tortillas on a work surface. You’re going to put all the ingredients onto these and roll them up for frying.

Remembering to pile all the ingredients in the very center of the tortilla, allowing room to seal up tortilla for frying.

Add a couple of spoonfuls of beans into the center of your tortillas, and then divide up all the other filling ingredients into piles on top of the beans.

Take one of the tortillas, and roll it over once. Add some of your glue to the two ends, and fold them in towards the center.

Roll it again, and use some more glue to seal off the edge. Repeat with the remaining tortillas. (Note: If your tortillas are breaking, you can warm them up in the microwave a bit first, to make them more pliable.)

The deep fry method is best, but most people would rather shallow fry method. To shallow fry you want to add at least an inch of oil to your deep skillet, and heat it up over medium heat. When hot, (a little piece of tortilla starts bubbling immediately when dropped into the oil), add your chimichangas.

Do this in small batches, as you don’t want to over crowd the skillet and drop the oil temperature down too much. Fry for about 2 minute’s per side, or until crispy and golden brown.

Serve with your favorite salsa, hot sauces, and guacamole.