Chimi…cha cha cha cha cha…changa…cha cha cha.
A most delicious food. It’s basically a fried burrito. I love to order them at the fresh-mex restaurants where the chimichanga is the size of your head and they come always with a side of rice and beans. But the whole frying thing is too much effort for me in this particular dish. Luckily a friend gave me this crispy oven chimichangas recipe several years ago. It is crispy on the outside, (and, the cheese is on the inside.*)
They are quick and easy to assemble, although you do need some of the ingredients pre-cooked. This is a recipe that I use with those dang-convenient roasted chickens from Costco. It is also a great recipe if you have left over chicken.
The weather is cooling off and it’s okay to turn the oven back on. In fact, its kinda nice to have the oven on now.
The trick to the crispy outside is buttering the outside of the tortilla. You melt butter and paint it all over one side of a tortilla. Then flip the tortilla, fill it and roll it. That way the buttery side is out and gets nice and crispy in a hot oven.
I do all buttering, flipping and filling on a plate so my counter doesn’t get all buttery gross.
The filling is super easy to make as well. Just salsa, green onions, pre-cooked chicken and some spices. Add some canned black beans and even some rice if you want, then cover with a little cheese.
Serve this alongside extra black beans and rice, sour cream, guacamole or pico de gallo.
*Forgive a little inside joke with the person who gave me the recipe.