My Favorite Chimichanga

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 6 -8 slices cooked bacon, chopped
• 2/3 cup onion, chopped
• 1 -2 mashed garlic clove (use garlic press)
• 1 (4 ounce) can diced green chilies
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon crushed mexican oregano
• 1/4 teaspoon ground allspice or 1 pinch ground cloves
• 1 lb skinless roasted rotisserie chicken (chunked or shredded) or 1 lb cooked beef (chunked or shredded) or 1 lb cooked lamb (chunked or shredded)
• 2 ripe medium tomatoes, chopped
• 3 tablespoons fresh cilantro, chopped
• 2 teaspoons fresh lime juice
• 1/4 teaspoon granulated sugar
• 1 dash freshly cracked black pepper
• 3/4-1 teaspoon kosher salt
• 6 large burrito-size flour tortillas
• 2 cups shredded cheddar cheese (1/2 cup per serving) or 2 cups monterey jack cheese (1/2 cup per serving) or 2 cups shredded mexican blend cheese (1/2 cup per serving)
• pure canola oil or corn oil
• nonstick cooking spray
• sour cream
• guacamole
• salsa

Recipe

• 1 snip bacon into 3/4-inch squares using kitchen shears; cook bacon in a 2-3 quart heavy-bottomed pot over medium heat until crisp; add 2/3 cup chopped onions and saute until softened; add 1-2 cloves mashed fresh garlic; saute for 30 seconds longer.
• 2 add 1 (4 ounce) can diced green chiles, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon crushed mexican oregano, 1/4 teaspoon ground allspice or 1 pinch ground cloves; simmer 2-3 minutes.
• 3 add 1 lb cooked shredded or chopped meat, 2 chopped ripe medium tomatoes, 3 tablespoons chopped fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1 dash freshly cracked black pepper and 3/4-1 teaspoon kosher salt (or to taste); simmer 2-3 minutes, stirring as needed; cover and remove from heat.
• 4 heat 6 large burrito-size tortillas in a microwave oven on 50% power for 20 seconds to make them soft and pliable.
• 5 fill each tortilla down the center with 1/4 cup shredded cheese, 1/2-3/4 cup of the meat mixture; top with 1/4 cup shredded cheese. tuck in the sides and roll up firmly, burrito-style.
• 6 to fry: fry chimichangas seam-side down over medium heat in 1/2 inch canola oil in clean large skillet; turn chimichangas carefully using a flat spatula until evenly light golden and crispy.
• 7 to bake: preheat oven to 400 degrees f; spray chimichangas lightly and evenly with non-stick cooking spray (or brush with melted butter or margarine); bake seam-side down at 400 degrees f for 25 minutes or until golden; remove chimichangas carefully using a metal spatula.
• 8 top each hot chimichanga immediately with shredded cheddar cheese so cheese melts.
• 9 serve with guacamole, sour cream and salsa on the side.
• 10 serving suggestion: serve with "mexican confetti salad": julienne crisp iceberg lettuce. add diced ripe tomatoes, sliced black olives, sliced green onions and chopped fresh cilantro. blend enough italian dressing for serving with a squeeze of fresh lime, a pinch of sugar, a pinch of mexican oregano and a dash of black pepper. drizzle dressing over salad. makes a great garnish-type salad with a very light dressing to compliment your favorite mexican entrees.