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10 oz meat (chicken or steak)
12 large White Corn Tortillas
8 oz bag shredded pepper jack cheese
Your Favorite Cheese Dip
1/2 tsp chili powder
Heat 1 tbsp oil in large skillet and cook meat until done. If using steak, cook until medium, or about 5 minutes per side. Remove from heat. Shred chicken using forks, or cut steak into small pieces. Mix the shredded meat with entire bag of cheese and chili powder. Using same pan, pour oil into skillet until about 1/4 in thick. Once oil is hot, start wrapping the chimichangas. Use 1/2 cp meat/cheese mixture in each tortilla. Fold sides in, and then fold top and bottom in to make a square. Immediately stick folded side down in hot oil. Fry in oil 1 1/2-2 min on each side to become slightly golden and crispy. Pour cheese dip over and serve.
Growing up I was a very picky eater, and if it sounded foreign, it was likely that I wouldn’t even consider trying it. So I never ate chimichangas as a child. My husband loves chimichangas though, so lately we’ve taken to going out to Camino Real whenever I don’t feel like cooking. Usually I just eat chips and cheese dip since it’s really difficult to verify what is gluten free at Mexican restaurants, but one time I looked at my husbands plate and suddenly had an interest in it. Of course I couldn’t eat it, but it immediately got me wanting to learn how to make it. I looked at a few recipes, but they all had a lot of extra stuff in them, and while I may not be as picky as I was growing up, I still like to keep things simple. So I went off of what my husband said, “Chimichangas are basically shredded meat and cheese, rolled up in a tortilla and fried.” The first time I made them we only used chicken, and I had mini tortillas. I tried to fold them all up first and then cook them and they were falling apart as I tried to move them to the oil. They still mostly worked though and came out as a nice finger food to dip into the cheese. This time, we went with bigger tortillas which you can find at Aldi’s or order in bulk from here (although you can still do mini chimichangas if you’d like), and I made about half chicken and half steak (my husband prefers steak).
With splitting it between two meats I went with about 6 oz of chicken, and 4 oz of steak. I also had my chicken already cut into small pieces so it would cook faster. Cook the meat in a large skillet, flipping about halfway through. Remove from heat, and shred or cut into small pieces. If using chicken, you can easily shred the meat with a couple forks. If using steak, cut into thin strips, and then cut the strips into small pieces.
Mix the cheese and chili powder into the meat. I split the cheese and spice in half for each meat. Fill the same skillet with about 1/4 in oil. While oil is heating, fill and fold the tortillas. I use about 1/2 cup of the meat and cheese mixture in each one, but they could hold a little more. Start by folding the sides in, then the bottom and top. Immediately place in the oil with the folded side down. This will allow the hot oil to cook the tortilla so that it holds together. Corn tortillas are a bit more fragile than flour, so they do break and crack a little while folding, but if cooked immediately, they should hold.
Cook about 1 1/2 to 2 minutes on each side until golden and crispy. Serve topped with your favorite cheese dip. My favorite is Gordo’s Hot Cheese Dip which you can find at Kroger. This recipe should make around 10-12 chimichangas depending on how much filling you use in each one. These chimichangas are so tasty and cheesy. Serve a la carte or you could serve with a side of mexican rice and refried beans.