My father absolutely loves Mexican food and more so chimichangas. You can defiantly believe that he has perfected this recipe, so I thought I would share it with you. You can judge a good Mexican restaurant their chimichangas. The absolute best chimichangas you can buy at a restaurant is at the La Casita restaurant in Fry, Arizona. The more ingredients you add the healthier and tastier it becomes.
- 1 package of spinach tortillas or whole wheat tortillas
- 1 roasted chicken
- 1 bag of spinach
- 4 tomatoes (preferably Roma)
- 4 avocados
- 1 cucumber
- 8 oz Vermont sharp cheddar cheese
- 1 purple broccoli
- Peanut oil
- Texas Pete hot sauce
- 1 organic black beans
- ½ cup heavy cream
Take the can of black beans and add to a pot using a potato masher, turned them into the texture of refried beans by adding ½ cup of heavy cream, and 1 ounce of cheese. Simmer at a low heat. Take a handful of spinach and placed to the side. Take the remainder of the spinach and chop it up finally. If you have a chopping device known as the “whopper chopper “or a similar device, this would make it much easier. If you happen to have one, use this on all the vegetables that finely chopped. Next step is to take your tomatoes and chop three into small portions, the 4th tomato, cut into thin half-moon sections. Slice avocados into thin half-moon sections. Take your cucumber and slice them into paper thin slices, very important. The bone your roasted chicken. The easiest way to do this is to buy a precooked roasted chicken from the deli in your grocery store. The only drawback to this is that they may not be organic. However this does not stop you from large enough to support roasting your own organic chicken in your oven. Once you have accomplished all the steps, preheat peanut oil in a frying pan.
Place the tortilla on the plate, and with a butter knife spread thinly a layer of your black bean mixture. Slice some thin layers of cheddar cheese and place them randomly over the beans. Take the spinach leaves that you do not shop them place them evenly on the tortilla. One important step to remember is that when you are going to fold this chimichanga you must place a piece of cheese where the flop is going to be, this will seal chimichanga. Apply the remainder of your ingredients which will include the amount of chicken you desire, half-moon sliced tomatoes and half-moon sliced avocados. Generously apply Texas Pete hot sauce. With the tortilla, close the two side ends and role the tortilla closed. Use the toothpicks similar as you were to apply to a baby’s diaper to secure chimichanga closed. Place in peanut oil and let cook until crispy, rotating until all sides are evenly crispy. Remove to the plate add more Texas Pete, and remainder of your spinach, avocados, tomatoes, cucumber and purple broccoli. Top with more cheddar cheese. Just a suggestion use blue corn tortilla chips along with your knife and fork to help scoop up the chimichanga.
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Photo Credit: Karen in the Kitchen