Fire-Roasted Fiesta Chimichangas

Allergens

Wheat (gluten), Dairy, Eggs

Ingredients

• 2 large flour tortillas (10
• inch)
• 4 cups shredded Monterey Jack cheese
• 2 cups cooked, seasoned ground beef or chicken
• 3 cups chopped fire
• roasted poblano peppers and tomatoes
• 1 cup canned black beans, drained and rinsed
• 4 tablespoons fresh cilantro, finely chopped
• 4 tablespoons green onions, thinly sliced
• 2 cups vegetable oil for frying
• 4 tablespoons sour cream
• 1 lime, cut into wedges

Instructions

1. Begin by fire roasting the poblano peppers and tomatoes. Place them directly over an open flame or on a preheated grill until charred and blistered. Transfer to a bowl and cover with plastic wrap to steam for 5 minutes. Peel, deseed, and chop coarsely.
2. Heat the vegetable oil in a deep frying pan to 375°F (190°C). Keep an eye on the temperature to ensure it stays consistent.
3. In a large bowl, mix together the ground meat, roasted peppers and tomatoes, black beans, half of the cheese, half of the cilantro, and half of the green onions. Season with salt and pepper to taste.
4. Place 1/2 cup of the filling onto one side of each tortilla, leaving a 1 inch border. Sprinkle remaining cheese over the filling, then fold the other half of the tortilla over to encase the filling. Fold in the sides of the tortillas and press firmly to seal.
5. Using tongs, carefully lower each chimichanga into the hot oil and fry until golden brown and crispy on all sides, about 2 3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. Serve immediately, garnished with sour cream, lime wedges, the remaining cilantro and green onions.

Chef’s Insight

Fire-roasting adds depth of flavor, elevating this street food classic to a new level of culinary delight.

Notes

This recipe creates a fusion of flavors and textures, making it a standout dish for any Tex-Mex feast.