Copycat Chimichanga Fiesta

Allergens

Wheat, Dairy

Ingredients

• 1. 6 large flour tortillas 2. 3 cups shredded cooked chicken or beef 3. 3 cups shredded Monterey Jack cheese 4. 2 cups tomatillo salsa 5. Vegetable oil, for frying 6. Salt and pepper, to taste 7. Fresh cilantro leaves, for garnish 8. Lime wedges, for serving

Instructions

1. Preheat a deep frying pan with about 2 inches of vegetable oil over medium heat.
2. In a large skillet, warm the tomatillo salsa. Set aside.
3. Season shredded chicken or beef with salt and pepper.
4. Spread 1 cup of shredded cheese and ½ cup of meat along the center of each tortilla. Roll them up tightly and secure with a toothpick.
5. Carefully place two chimichangas at a time in the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2 minutes per side. Remove and drain on paper towels. Repeat with remaining chimichangas.
6. Serve chimichangas with warm tomatillo sauce for dipping, corn and black bean salad, fresh cilantro leaves, and lime wedges.

Chef’s Insight

For added heat, sprinkle chopped jalapeños over the chimichangas before frying.

Notes

To enhance the sizzling experience, serve chimichangas on a hot cast-iron platter.