Everyone loves a nice, fried, chimichanga! This recipe came from a few different sources. The base for it is from someone in my ward at Church from a cookbook that was put together. I asked daniel if he would make them, because I really hate frying things (I'm not gonna lie, sparking grease freaks me out!), so he put his own twist on them, styling them semi-after a Queso Chimichanga at Hacienda Colorado. These were absolutely delicious!! They were nice and crispy on the outside, and the insides were blended just perfectly. Daniel made half beef, half chicken, but if you want just chicken or just beef, just double the amount of the meat you wantI took some pictures of Daniel making them, so I'll put those after the recipe!
QUESOCHUNGA
1 can canned chicken
1 lb. beef, browned and drained
8 large tortillas (if you want smaller chimichangas, you would probably use about 16 tortillas, give or take)
About a cup of shredded cheese
1 jar salsa
1 jar of queso (your favorite brand works!) (warm it up)
1/2 can green chili sauce
1 pot of oil about 1 1/2 inches deep, heated.
Brown beef and cook chicken (in seperate pans). Mix in about 1 cup salsa with each meat. Add a couple spoonfuls of green chili sauce into chicken and beef. Put 1/4 cup of the queso into the beef, and about a tablespoon of queso into the chicken. Set aside. Heat oil. Warm tortillas in microwave. Put some of the mixture (chicken or beef) into center of tortilla, a spoon ful of queso and a little bit of green chili sauce, and a little bit of shredded cheese. Fold the tortilla so it is secure (use toothpick if needed). Place chimichanga fold down into the oil for about 10 seconds (or until brown), flip it, and repeat. Remove from oil and place on paper towel to drain and let cool BUT put slather top of chimichanga with queso immediately after putting on paper towel. Repeat steps until all meat mixtures are gone. Serve with sour cream and salsa! Enjoy!
