These meat- and bean-filled wraps are simply deep-fried burritos.

Elizabeth Griffin, Little Rock, Arkansas
Recipe by Southern Living December 2005

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Recipe Summary

prep:
12 mins
cook:
20 mins
fry:
4 mins
total:
36 mins
Yield:
Makes 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 4 ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes.

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  • Spoon about 1/3 cup sauce mixture just below center of 1 tortilla. Fold bottom third of tortilla up and over mixture, just until covered. Fold left side of tortilla over mixture; repeat with right side. Roll up, and secure with wooden picks. Repeat with remaining sauce mixture and tortillas; set chimichangas aside.

  • Stir together diced tomatoes and green chiles and tomato sauce in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Keep warm.

  • Pour oil to depth of 1 inch into a Dutch oven; heat to 375°. Fry chimichangas, in batches, 2 minutes on each side or until golden brown. Drain on wire racks over paper towels. Remove wooden picks.

  • Arrange chimichangas on platter. Spoon hot tomato mixture evenly over tops, and sprinkle evenly with shredded cheese. Garnish, if desired.

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