Chimichangas (Deep Fried Burritos)
Servings Prep Time
10Servings (2 each) 25Minutes
Cook Time
15Minutes
Servings Prep Time
10Servings (2 each) 25Minutes
Cook Time
15Minutes
Ingredients
Instructions
  1. I find this works best to use leftover meat that I already have cooked. I used pulled pork without BBQ sauce. With a touch of oil saute the onion for 3-4 minutes. Then add the meat and stir in well. Add in your cheese and cream cheese so they melt. You will need to baby the saute pan so that the cheese doesn’t burn.
  2. Add the Rotel and mix in for a minute. Take off the heat. Next we will assemble the chimichangas.
  3. Scoop out the meat sauce into a line onto the tortilla shell. I then fold the sides in and then fold the bottom up over those sides and then top over all of it, and flip over to sit.. I sat them all on a large cutting board.
  4. Once they are all assembled it’s time to fry them. You will want to fry the ones you will be eating. Pour about an inch of vegetable oil into a large/wide sauce pan. Put on high.
  5. I used a grease splatter screen to keep the oil from burning me. Once the oil was hot, I turned it down and with a good pair of tongs I was able to lay 5-6 chimichangas into the saute pan at a time. Left them for 1-2 minutes on each side, and turned onto their short side for a few seconds if necessary. Watch the oil as it will continue to get hotter and smoke, so I kept slowly turning it down. Use the tongs to pull the chimichangas back out and place them onto a paper towel on a large cookie sheet. They are then ready to eat!