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Chimichangas

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

Ingredients

  • 1/4 cup bacon grease
  • 2 cups chopped or shredded cooked beef, pork or chicken
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium tomatoes, chopped
  • 2 cans (4 ounces each) chopped green chiles
  • 1 large peeled boiled potato, diced
  • 1 teaspoon salt
  • 1-1/2 teaspoon dried oregano
  • 1 to 2 teaspoons chili powder or to taste
  • 2 tablespoons minced fresh cilantro
  • 12 large flour tortillas, warmed
  • Vegetable oil
  • Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Directions

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts
1 each: 357 calories, 13g fat (4g saturated fat), 14mg cholesterol, 1058mg sodium, 49g carbohydrate (9g sugars, 6g fiber), 12g protein.

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